Rhubarb Cocktail Syrup
chopped into 1 inch pieces
piece of ginger
Put the rhubarb, water and ginger if using into a pot.
Bring to a boil and then simmer for 5 minutes.
Let sit until cool and then use a colander to strain into a pot.
Add the sugar and boil just until sugar is dissolved.
Cool and store in the fridge for up to a week, or freeze in ice cube trays to keep longer.
When adding to drinks, use one part syrup to two parts soda water.