For the love of rhubarb…
Top and tail and dice the rhubarb.
Pop in a small saucepan and just cover with apple juice (approx.one third of the carton).
Bring to the boil, lower the heat, cover and simmer for ten minutes.
Strain the juice from the rhubarb (save to add to crumble or mix with Greek full fat yoghurt) and allow to cool.
Add the rhubarb/apple juice back to the carton and shake to mix.(Store in the fridge and use within five days)
The rhubarb & apple mix can be served as it is but it’s best with a bit of fizz.Combine two parts of the mix to one part sparkling water.
Add a few drops of vanilla extract if you wish.
If you’re feeling lazy just have a can of Rhubarb….