Rhubarb and Sweet Cicerly Vinegar

A total treat for the Spring, usually the first herb up in the garden, at the same time as the first stems of rhubarb, these are traditional companions, sweet cicerly takes away the 'tartness' of rhubarb, and was used as sugar once.

Grab some handfuls of sweet cicerly - roughly chop it
Pick a large bunch of rhubarb about 1kg
300ml white wine vinegar
250g white sugar

Simmer the vinegar with the sugar until absorbed add the rhubarb cut into pieces, add the sweet cicerly and simmer until the rhubarb has fallen apart. Allow to cool, drain through muslin bag and bottle - makes about 500ml.

This drink is fantastic with Apperol, a little ice and some soda. Enjoy!