875g Rhubarb - cut long
1 large lemon
200ml white wine vinegar
20 cups cold water
Put all remaining ingredients into a clean bucket and stir well t to dissolve the sugar
cover with a tea towel and leave for 48 hours.
sieve into a bottle. This will be ready in Summer in 7 days, in Winter it will be ready in 10.
Keep your rhubarb and bake it for 15 minutes at 180 celsius for an exquisite dessert. serve with cream.