Clean, wash and cut the rhubarb into pieces. Bring to the boil with two liters of water in a large saucepan and cook on a low flame for about 30 minutes.
Line a sieve with a cotton cloth, pour rhubarb into it, collect juice. Squeeze the rhubarb well in the cloth.
Put the rhubarb juice back into the saucepan, add the sugar and lemon juice, and let it boil down again to 750 ml for approx. 30 minutes.
Pour hot syrup into a well-cleaned and sterilized bottle (750 ml).
If left unopened and dark, the syrup will keep for about ten months. Keep in the refrigerator after opening.
The rhubarb syrup tastes good with chilled mineral water or sparkling wine (mix ratio two to three tablespoons of syrup to 300 ml of liquid) or with vanilla ice cream or pudding.
Tip:
Depending on the taste, the syrup can also be varied with cinnamon, vanilla or star anise.
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