1 Bring the sugar to the boil with approx. 250 ml water and simmer for around 5 minutes.
2 Add the rhubarb and lemon juice to the syrup and boil for 10 minutes until soft.
3 Cool, drain through a cloth-lined sieve and use the cloth to squeeze all of the juice out of the fruit.
4 Bring the juice back to the boil briefly and then pour into prepared bottles. Seal well and leave to cool.