Rhubarb Syrup.

6 cups chopped rhubarb

4 cups sugar

6 cups water

Place the rhubarb, sugar and water in a saucepan and bring to the boil. Simmer gently for about 15 mins, until the fruit is soft and the syrup a bright red.

Turn off the heat and allow to cool completely before straining through a sieve into a large jug. Don’t be tempted to press the fruit, just collect what drips through. Bottle and store in the fridge.

The two cups of leftover rhubarb pulp is enough to make Rhubarb Royale. It’s also good spread on toast!

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