300g Chelsea Caster Sugar
zest and juice 1 orange
zest and juice 1 lemon
450g rhubarb, chopped
1 slice fresh root ginger, peeled

Put the Chelsea Caster 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.
Cook the mixture over a medium heat until the rhubarb is falling apart.
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.
Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.