Ingredients

· 300 g golden caster sugar

· Zest and juice of 1 orange

· Zest and juice of 1 lemon

· 450 g rhubarb, chopped

· 1 slice fresh root ginger, peeled

Method

Put the sugar in a large saucepan with 300 ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger. Cook the mixture over a medium heat until the rhubarb is falling apart. Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer it to sterilised bottles. Keeps in the fridge for up to one month. Serve approx. 25 ml of cordial per 100 ml sparkling water, or to taste.