Add the honey, water, lemon zest, lemon juice, and beet (if using) to a pot. Heat over low heat until the honey has melted, then stir to combine.
50 grams honey, 3 tablespoons water, Zest 1 lemon, Juice 1 lemon, 1 piece red beetroot, peeled
Add the rhubarb, in an even layer if possible. Increase the heat to bring to a low boil, then reduce to a simmer. Cook, covered, for five minutes, or until the rhubarb is just tender but still whole.
500 grams rhubarb
For a stronger pink colour, cool the stewed rhubarb with the beet in the syrup. Serve warm or cold.