Step 1

Coarsely chop rhubarb.

Step 2

Add all ingredients to a pot and simmer over medium- low for 15-20 minutes.

Step 3

Cool before straining.

Step 4

Store in the fridge for up to 2 weeks.

Step 5

Chop rhubarb into 6 inch sections, or small enough to fit in your pot

Step 6

Add water, honey, and cinnamon stick to the Instant Pot, then place trivet on top.

Step 7

Stack the rhubarb sticks on the trivet.

Step 8

Close lid, turn vent to sealing, and use manual button to set to high pressure, 5 minutes, natural release.

Step 9

Once the Instant Pot is done venting, open the lid and allow the syrup to cool a bit before straining.