Makes around 16 servings

  • 500g rhubarb, roughly chopped
  • 1 orange, sliced
  • 1 lemon, sliced
  • 350g caster sugar
  • 400ml water

 

  1. Put the rhubarb, orange and lemon slices and the sugar in a large saucepan and add the water. Bring to a simmer, then continue to cook the mixture over a medium heat until the rhubarb is falling apart.
  2. Pour the mixture through a sieve lined with muslin into a clean heatproof jug, then transfer to sterilised bottles. This will keep in the fridge for at least a month.

 

Per Serving 89kcals, 0.1g fat (0g saturated), 23.3g carbs (22.2g sugars), 0.3g protein, 0.6g fibre, 0.001g sodium