Perfect for your picnic adventures in the summer.

Place the rhubarb pieces and the lemon juice in a large pan. If using the vanilla pod, cut it lengthways and scrape out the seeds and add the seeds to the pan. Cook on the hob on medium heat for approx 15 min or until the rhubarb has turned in to a mush.

Strain the juice in a muslin cloth in to a large pan. Leave for approx 60 min or until the mash is dry and as much juice as possible has collected in the new pan. Measure how much juice is in the pan and add 600 g sugar per litre of juice.

Then cook and skim off any foam until the juice is clear. Pour the juice into clean, sterilised bottles.

Keep in the fridge until ready to serve.

To serve, mix the juice with water, approx one fifth juice and the rest water, add ice and perhaps a lemon slice for decoration.