As it says on the label

Trying new rhubarb recipes: this is a Riverford recipe and very easy to make.  Just chop all the ingredients (see extra), simmer for 40 minutes or so, blitz in your choice of gadget and bottle. The recipe said to sieve, but I skipped that stage and the results are rather yummy.  Apparently it only keeps a couple of weeks in the fridge, so we will have to get on and use it. I need to work on ways to preserve it longer. Freezing is an option, but proper sterile bottling might work.
The rhubarb gin has also had the final ingredients added, both jars looking similar now.
Off to the allotment this evening after a takeaway.