Rhubarb & lavender Shrub

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Sweet sour rhubarb is complemented by the heady aroma of lavender

You will need a Tupperware container and sterilised bottles

250g rhubarb

125g sugar

65 ml cyder vinegar

A couple of lavender stems

Remove the lavender flowerheads and infuse in the vinegar
Dice the rhubarb
Mix the rhubarb and the sugar in the Tupperware container and leave in a cool place for 2 days
Strain the syrup that forms through a fine sieve into a jug
Rinse excess syrup and any sugar off the rhubarb into the jug with the infused vinegar
Taste - add more sugar or vinegar to taste
Pour into sterilised bottle

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