Rhubarb has begun arriving in vivid bunches from Ramarro Farm. The crimson stalks are sharp and sweet, adding brightness to grey winter days.

To make the most of the season’s first crop, we’ve put together a recipe for a rhubarb tonic. Somewhere between a cordial and a shrub, it’s gently spiced and pleasantly tart. Top it up with hot water on cold days, or pour it over ice with a twist of citrus.

INGREDIENTS
1 bunch Ramarro Farm rhubarb, roughly chopped
A thumb-sized piece of fresh ginger, sliced
Juice and zest of 1 orange
1 cup sugar
Pinch of cayenne pepper
1 tsp Forvm white wine vinegar

METHOD
Combine rhubarb, ginger, orange zest and juice, and sugar in a heavy-based saucepan, and leave to macerate for 30 minutes. Add 2 cups of water, and place over a medium heat, stirring until the sugar dissolves. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the rhubarb has broken down.

Strain through a muslin-lined sieve and cool, adding cayenne pepper and vinegar to taste. Serve one part syrup to two parts hot or cold water. Garnish with a sliver of orange peel or ginger. The tonic will keep for up to two weeks in the fridge in a sterilized bottle.