Rhubarb Syrup - cooking recipe

Ingredients

10 cups rhubarb
1 cup water
1 cup sugar (I used 1/2 Xylitol and 1/2 raw cane sugar)
1 cup strawberry jam (home made)
1 tablespoon lemon juice

Preparation

Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.
Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).
Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot).
Stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.