This is a traditional drink made in the Comtoise region of Burgundy. If you have some spare rhubarb, give it a try.
Wash, peel and chop the stems of rhubarb. Sprinkle the sugar over the chopped rhubarb and mix together.
Leave it for an hour. Boil then water and then pour it over the mixture.
Cover over the hot mixture and leave it to macerate for a further 2 hours. Then sieve it through a muslin (or similar) cloth on a cloth and bottle it. Refrigerate and serve cold garnished to your taste.