Put the rhubarb in a small pan with water. Bring to the boil, cover and simmer for around 10 minutes until completely broken down. Cool slightly, then push through a fine sieve or piece of muslin to extract the juice. Set aside and leave to cool completely.

Juice the pears with the ginger and stir in the honey. Add as much of the strained rhubarb juice as you like - its quite tart, so add a little and taste before adding more.