500g chopped rhubarb
1.5 tablespoons grated lemon zest
150ml lemon juice
- Combine the rhubarb, sugar and grated lemon zest in a large saucepan and bring to the boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
- Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible. To serve, mix the 1 part rhubarb syrup with 3 parts water and pour over ice. Dilute with sparkling water for a fizzy drink.
The syrup can also be frozen.
Recipe contributed by Jill Burn.