Serves: 1.1-2.2 litres/3-4 pints
Dietary guidance: v
1kg/2 lb rhubarb, chopped
2 whole cloves
7g/1/2 oz root ginger, bruised
1.2 litres/2 pints water
mint leaves to garnish
Put the rhubarb, sugar, cloves, ginger and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer gently until the rhubarb is soft, replacing any water that evaporates.
Strain well and serve in a warmed glass jug, garnished with mint leaves.
* This can be served cold, top it up with ice cold lemonade!