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Mix the filtered water and sugar in a glass jar. Stir until the sugar is mostly dissolved. Add in the culture.
Dice the rhubarb into serving-sized pieces. I like the added flavor of ginger, but it’s optional. There’s no need to peel the ginger, just wash the skin and slice it in half. It will provide plenty of flavor.
Add the rhubarb and ginger to the jar, then top with enough filtered water to keep the fruit submerged, while leaving at least 1-inch of headroom at the top of the jar.
Leave the jar to sit out on the counter to ferment for 2-3 days. Yeast-based cultures generally do best with exposure to air, so cover the jar with a piece of cloth held in place with a rubber band or jar ring.
After 3 days the rhubarb will have developed a mild, sweet flavor. At this point, you can either leave it whole or puree it into a sauce. It may start sparkling, however, that will mellow out after a few days in the fridge.
Store fermented rhubarb for up to 2 months in the refrigerator, or freeze it in straight-sided mason jars for winter eating.