Rhubarb and cleaver spring reviver

Place the rhubarb in a wide pan, cover with 750ml water and set over a medium heat. Simmer until it is pulpy and has given its colour up to the water.

Strain the rhubarb (all is not lost for the fruit – you can add the pulp to apples to make a crumble), and pour the liquid through a muslin cloth into a measuring jug, topping up the liquid with water until it measures 500ml. Pour into the pan, add the sugar, and heat until the sugar has dissolved. Once the juice and sugar has turned into a clear syrup, turn off the heat and allow the liquid to cool before pouring into a jug with the juniper berries, cleavers and ginger. Infuse overnight, then strain out the cleavers, ginger and juniper and heat the liquid to boiling point before pouring into a sterilized bottle. The mixture can be kept in the fridge for up to 2 weeks.

Serve diluted with sparkling water or tonic and a splash of restorative gin.