no cooking required
1 litre/1¾ pints
Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.
Add the cloves, cinnamon and zest and cover with vodka.
Leave the jar in a cool dark place for 3 weeks, but shake daily.
Filter through muslin, re-bottle and leave for 3 months before drinking.