Add the chopped rhubarb, sugar, water and salt to the pot of your pressure cooker. Stir to incorporate all the ingredients together. Secure the lid and set to manual mode for 10 minutes.

Let the steam release naturally. Remove the lid and let the mixture cool completely.

Strain the rhubarb mixture through a wire mesh strainer. If there is still pulp you would like to remove from the simple syrup strain the mixture again through cheese cloth.

Store the rhubarb simple syrup in the a sealed bottle in the refrigerator for up to a month.

Serve 1/2 cup over ice with a 12 ounce can of sparkling water or however you would normally use simple syrup.