Put the sugar in a saucepan with 300 ml water.

Bring to a simmer then add the zest and juice of orange and lemon along with rhubarb and the ginger.

Cook the mixture over a medium heat until the rhubarb is falling apart

Pour the mixture through a seive lined with muslin into a clean heatproof jug rhen transfer to sterilised bottles.

Keeps in the fridge for up to 1 month

Serve approximately 25ml of cordial per 100 sparkling water or to taste