Wash and trim the rhubarb and cut into short lengths.
Place the caster sugar, water, orange and lemon juice into saucepan and heat gently stirring until the sugar has dissolved.
Add the rhubarb and bring to a gentle simmer. Cook for about 15 minutes until the rhubarb is falling apart.
Strain through a fine sieve into a heatproof jug and press out as much juice as possible . Immediately pour into sterilised bottles, seal and allow to cool.
Chill until required. Serve diluted to taste with sparkling or still water.
Notes
The rhubarb cordial will keep in the refrigerator for up to 1 month.Nutrition information is approximate and is meant as a guideline only.