- 3 oranges, juiced, 2 zested
- 2 cloves, crushed
- 400g/14oz rhubarb, trimmed and chopped
- 100-130g/3½-4½oz caster sugar
- ½-¾ tsp ground cinnamon
- 1-2 cinnamon sticks, to decorate (optional)
- Bring the juice, zest, cloves and rhubarb gently to the boil in a large saucepan over a medium heat. Reduce the heat and simmer, stirring occasionally, for 10-12 minutes, or until the rhubarb has almost broken down.
- Strain the rhubarb mixture through a fine sieve into a jug, pushing the fruit with the back of a wooden spoon to extract as much juice as possible. Pour the strained liquid (there should be about 150-200ml/5-7fl oz) into a clean saucepan.
- Stir half the sugar into the strained liquid until dissolved. Add the remaining sugar a tablespoon at a time, and the ground cinnamon a pinch at a time, stirring and tasting after each addition, until the sweetness and spiciness are to your liking.
- Bring to the boil, then reduce the heat until it is simmering and the sugar has dissolved. Simmer for 3-4 minutes, or until the mixture forms a light syrup that coats the back of a metal spoon.
- Pour the syrup into a sterilised bottle (preferably with a tap at the bottom) and seal. Set aside to cool. Tie a cinnamon stick to the neck of the bottle for decoration, if desired.