In a medium saucepan over medium heat combine rhubarb, dried chamomile, and water. Bring to a boil, reduce to a simmer, and simmer for 20-30 minutes stirring occasionally. Cook until rhubarb has broken down and is soft and mushy.
Strain rhubarb mixture through a fine mesh sieve, squishing the rhubarb to release all of the juices and flavor.
Return to the pot, add sugar, and cook over medium low heat for a few minutes until the sugar has completely dissolved.
Allow to cool, pour into a glass jar or bottle and store in the refrigerator for up to 1 month.
Notes
Here are some creative ways to use rhubarb chamomile simple syrup:
Rhubarb Chamomile Lemonade - 5 cups of fresh water + 1/2 cup fresh lemon juice + 1/2 cup rhubarb chamomile simple syrup
Rhubarb Chamomile Spritzer - Add a splash to sparkling water
Blushing Bubbly - Add a splash of rhubarb chamomile simple syrup to a bubbly glass of champagne