Ingredients

• 2 pounds rhubarb, washed and cut into chunks
• 3/4 cup sugar
• Juice of 1/2 lemon

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Instructions

1. Put the rhubarb in a bowl, pour over 4 cups boiling water, cover, and leave at room temperature overnight. Next day, strain the liquid into a saucepan, discarding the rhubarb. Add the sugar and lemon juice, and bring to a boil 5 minutes. Cool. Taste, and add more lemon juice if necessary. Strain into a bottle, and cork. Store refrigerated, to be served ice-cold.