Crunchy and packed with flavour
The perfect Spring drink
Serves Makes 600ml
Wash and chop your rhubarb.
Put the sugar into a pan along with 300ml of water. Bring to a simmer, then add the zest and juice of the lemon and orange. Then add in the rhubarb and ginger.
Cook the mixture over a medium heat until the rhubarb is falling apart.
Pour the mixture through a sieve lined muslin into a clean, heatproof jug. Then transfer into sterilised bottle(s).
Store in the fridge for up to a month! Enjoy with a mixer of your choice!
Recipe from BBC Good Food