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Put rhubarb, sugar, grated ginger (if using), lemon zest, juice and water into large pan or stockpot and give them a mix.
Put the pan on a medium heat and bring to boil. Let it simmer for 10-15 minutes until rhubarb turns soft and mushy and sugar dissolves.
Take the pan of the heat and prepare the bowl or large measuring jug you can easily fit the sieve on. Strain the cordial (syrup) through the sieve. I usually help to speed up the process with the spoon but if you are after a really clear syrup you might want to leave it be for a few hours as the syrup drips slowly into a bowl. Whichever way you choose, it does not affect the flavour!
Pour the cordial (syrup) into prepared sterilised bottles (see above for details) and chill in the fridge.
Dilute 50ml cordial (syrup) to 150ml water.
Enjoy with some ice!