8 tbsp sugar (I used golden caster sugar)
4 whole cloves
zest and juice of one lemon
few springs of fresh mint
In a pan boil the water together with cloves and lemon zest, add sugar and stir until dissolved. Next add the rhubarb chopped in 1cm pieces and simmer over a low heat for abour 15 minutes.
Remove from a heat, stir the lemon juice into a pan and set aside. Refigerate overnight. Strain the rhubarb out using a sieve. I do it twice - second time using a cheese cloth.
Serve cold with some fresh mint and lime (ice cubes - optionally).