* 7 1/2 g ginger root
* 900 g rhubarb, chopped
* 100 g caster sugar
* 2 cloves
* 1 1/4 litres water
* mint leaf, to garnish
1. Bruise the root ginger with a rolling pin.
2. Place the rhubarb, sugar, cloves and ginger in a large saucepan and pour in the water.
3. Bring to the boil and simmer gently until the rhubarb is soft, replacing any water that evaporates.
4. Strain well and pour into a warmed glass jug.
5. Garnish with a few mint leaves.