Cool for 30 minutes. This is important because we don't want to cook our raw honey.
Stir in honey and mix well.
Pour through a fine mesh sieve. You will need to patiently stir mixture with a rubber scraper.
Save pulp as a fruit spread. Use to top pancakes, waffles, yogurt, hot breakfast cereal etc. You could also put it in a smoothie.
Store both the simple syrup and fruit spread in the fridge.
Harder fruit such as rhubarb will take longer to cook; closer to 30 minutes. Softer fruit like berries will be done in 20 minutes.
Rhubarb and many other fruit pulps work well for a fruit spread after making simple syrup. However, berries do not, because the pulp left is mostly seeds. However, I have combined just a small amount of berry pulp with the rhubarb pulp and it worked really well. It gave the pale rhubarb pulp a little pink color which was nice.