Wash and trim the fresh rhubarb stalks, then cut them into even 1-inch pieces.

In a medium pot, combine 2 cups of granulated sugar with 1 cup of water over medium heat. Stir until the sugar dissolves to create a clear simple syrup.

Stir in 1 teaspoon of vanilla extract, ½ teaspoon of salt, and a pinch of cinnamon if desired.

Gently add the rhubarb pieces into the syrup, reduce heat to low, and simmer for 45-60 minutes until the rhubarb is tender.

Remove from heat and cool the rhubarb in the syrup for at least 15 minutes.

Strain the rhubarb from the syrup using a fine mesh sieve, saving the syrup for later use.

Serve the Divine Candied Rhubarb on its own or as a topping for pancakes, ice cream, or yogurt.