Do not peel the rhubarb but wash it well. Cut off both ends of each stick. Cut the remaining sticks into small pieces.

Put the rhubarb with sugar, water and lemon juice in a saucepan, bring to the boil at high temperature and simmer at low temperature for 20-30 minutes.

Pour everything through a fine sieve into another saucepan. Stir the rhubarb puree well so that as much liquid as possible can run out. Make sure to keep the leftover rhubarb puree. You can for example enjoy it with your muesli.

Bring the rhubarb syrup to the boil again and simmer for a few minutes so that it thickens a little. Pour into a sterilized bottle or glass. This way it can be kept for a few weeks in the refrigerator.

For a rhubarb lemonade, simply mix some syrup with sparkling water. If necessary add some ice, mint and lemon. Your perfect spring and summer refreshment is ready.