This pink syrup is great as a cordial or mixed with processco for an additional flavour dimension.
Very easy to make - all you need is a saucepan, seive and a piece of muslin cloth to strain the liquid through at the end.
Makes approx 300ml
250g caster sugar
zest and juice of 1 lemon
Wash the rhubarb and chop into pieces. Place in a saucepan with the water, lemon zest & juice. Bring to boil and simmer until the rhubarb has broken down.
Pour the mixture through a seive into another clean heat-proof container. Return to the heat and stir in the sugar until dissolved.
Pour the mixture through a sieve again, this time lined with muslin, over a clean heatproof jug then transfer to a sterilised bottle.
Keeps in the fridge for up to 1 month.