Rhubarb Sharbat

500 grams (1 pound) rhubarb, roughly chopped

400 grams (a little over 3/4 pound) sugar

250 ml (1 cup) water

1 lime, juiced

2 tablespoons rose- or violet-water (optional)

Combine the rhubarb and sugar in a large, heavy-based saucepan and leave to macerate for 1 1/2 hours.  

Add the water and bring to a boil over a low heat, stirring until the sugar has dissolved.  Increase the heat and simmer gently for 20 minutes.  Strain through a piece of cheesecloth or muslin, then return the strained juice to the pan.  Add the lime juice.  Boil as needed to thicken the syrup.  Remove from heat.  When cool, add rose- or violet-water if using.

To serve, mix 1 part syrup with 3 parts chilled water or seltzer.

Makes 400 ml (1 2/3 cups).

From Saraban by Greg and Lucy Malouf

Note:  The leftover sugary rhubarb paste makes really wonderful rhubarb turnovers!