Step 1

Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.

Step 2

Cook the mixture over a medium heat until the rhubarb is falling apart.

Step 3

Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.

Step 4

Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.