Rhubarb and Ginger Cordial

• 500 g rhubarb
• 1 kg sugar
• thumb-sized piece

Put the rhubarb, sugar and ginger in a pot with a litre of water and bring to the boil over a medium heat. Simmer until the rhubarb is breaking up, then add the citric acid and give it a gentle stir. Take off the heat and leave to cool. Strain through a fine sieve or a piece of muslin and bottle. It should keep in the fridge for a couple of months. Don’t throw the leftover pulp away – we add it