This rhubarb syrup blushes the prettiest pink and adds flavour and colour to any drink, be it a gin and tonic or a glass of soda water with ice and lemon.

Recipe and photo: Emma Boyd

Makes: 2 1/2 cups

INGREDIENTS

750g rhubarb, cut into pieces
1 cup sugar
1 cup water
zest of 1 lemon

METHOD

Put the rhubarb, sugar and water into a saucepan, cover it with a lid, and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat, add the lemon zest and set aside to cool. Once cool, put a sieve over a large jug, tip the rhubarb into the sieve and leave to drain. Do not push on the rhubarb, as it will result in a cloudy syrup. You can, however, gently turn the pulp over with a spoon.

Pour the syrup into a sterilised bottle and store it in the fridge, where it will keep for a week or so. Use the rhubarb pulp in a fruit crumble, serve it with yoghurt or add it to breakfast cereal.

Serve garnished with a peeled strip of rhubarb.

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