Bertha's revenge perfect serves
Ingredients for rhubarb syrup
1lb caster sugar
1 pint water
1 tea spoon fresh root ginger
1 bunch (2 to 2.5lb) rhubarb (normally sold by the bunch)
Boil the sugar and water to make a sugar syrup. Once the sugar has dissolved, add the chopped rhubarb (2 inches long) and grated ginger and poach gently until the rhubarb is soft.
Allow to cool for one hour and strain the rhubarb through a sieve. Decant rhubarb syrup through a funnel into a bottle and store in the fridge. It will keep for a couple of weeks in the fridge. It freezes really well too.