Rhubarb - stage 1

3lbs of rhubarb, top and tailled and cut into chunks. 8 pints of water boiled, poured onto rhubarb (disguarded lemons chucked in after zest and juice removed). 3lbs of granulated sugar, zest and juice on 1 lemon.
Steep rhubarb for 30 mins, add sugar/lemon juice mix, leave to cool overnight. rempove the big bits and transfer the liquor to a demijohn. Add 1 tsp wine yeast (not bread yeast it'll taste funny) and and 1 tsp of yeast nutrient. Leave to ferment. (about 2 weeks) when finished, add a campden tablet (to stop any further fermentation and to kill any bacteria), siphon off the sediment, sweeten to taste with sugar syrup, bottle when required. Enjoy!