Firstly, cut the rhubarb into 1cm chunks, and threw it in a big pan with 300g sugar, 600ml water, and all the syrup from the jar of stem ginger. Bring it to the boil and then let it simmer for 15-20 minutes, until the rhubarb lumps are tender and the liquid is pink and rhubarby. You now have some nice tender rhubarb chunks and a lot of pink, sweet, rhubarb-with-a-hint-of-gingery liquid, and can move on to the actual recipes:
( Rhubarb Fizz Jellies )
( Rhubarb and Ginger Muffins )
( Rhubarb Bucks' Fizz/Mimosas - with picture )
( Rhubarb Gin Cocktail )
So there we go, four nice easy recipes to use up some store cupboard staples. I think I might have to send some of the muffins to school with daughter, though...