makes 1.8 - 2.2 litres (3 - 4 pints)
1 kg (2 lb) rhubarb, chopped
1/2 cup (100 g) 4 oz sugar
2 whole cloves
7 g (1/4 oz) root ginger, bruised
1.2 litres (2 pints) water
mint leaves to garnish
1. Put the rhubarb, sugar, cloves, ginger and water in a saucepan and bring to the boil, stirring to dissolve the sugar.
2. Simmer gently until the rhubarb is soft, replacing any water that evaporates.
3. Strain well and serve in a warmed glass jug, garnished with mint leaves.