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Chop the rhubarb into pieces and combine in a pan with the sugar, the peel/zest of 3 lemons and a splash of water
Simmer for roughly 20 minutes until it's a jammy consistency
Once it's jam-ified, strain it through a muslin cloth to yield the syrup
Squeeze the juice of 4-6 lemons and add to the syrup
Store the syrup in a jar and when ready to drink, combine it with water to a strength of your choosing
Scrape the pulp from the muslin cloth and store in a jam jar