Beet rhubarb tuna salad

1/3 cup water
1/3 cup white or brown sugar
1 stalk rhubarb, chopped
1 170-gram can of tuna, chunks or flakes
1/2 cup mayonnaise
3 medium sized beets, boiled, peeled, cut in  1/2″-3/4″ cubes
1 stalk celery, chopped, (substitute celeriac)
1 carrot, julienned
lettuce, washed and cut or ripped by hand
salt and fresh ground pepper to taste

Combine water and sugar in a small saucepan on medium heat. Wait for the sugar to completely dissolve before adding the chopped rhubarb. Once it starts boiling again, time for 1.5 minutes and take off the heat to cool. Quickly drain the now-mushy rhubarb (keep the syrup to use for sauce or meat marinade and place in a medium size bowl. Add mayonnaise, tuna, celery and fresh ground pepper. Mix them together first and add salt to suit your taste. You can either add the beets now or just top your salad with it to avoid having a bright pink salad. Serve on a bed of lettuce or on its own.