400g rhubarb, diced
220ml wheat beer
95g sugar
1 lemon zest
Juice of 1/2 lemon
Combine all the ingredients and bring to a simmer. Turn off the heat and
let the mixture cool, then transfer to an airtight container and refrigerate
overnight or up to 5 days.
Strain through a sieve and into a wide, heavy-bottomed pot (save the
rhubarb for later). Bring the liquid to a boil over high heat for about 12
minutes. Return the rhubarb to the pot and simmer for 15 minutes.
Funnel into sterilised jars
Nonchalant
Origin: mid 18th century: from French, literally 'not being concerned',
from the verb nonchaloir
Oxford dictionary
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