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Rhubarb Cordial Recipe

This rhubarb cordial recipe lives on a scrap piece of paper so I'm sticking it here so it now has a forever home.
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Making a cordial is just another way to use up gluts of perishable fruit or veg to ensure you get the most out the ingredients by making a refreshing drink.

At the moment the rhubarb is the only thing I'm not worried about in the garden, it's just doing its thing

I did half this recipe as I didn't want to take too much off my plants just yet.

• 1 kg fresh rhubarb stalks

• 540 ml water

• Juice and zest of 1 large lemon

• 300g granulated sugar

Cut the rhubarb stems into small pieces. Add the pieces to a large saucepan of cool water and then bring to a simmer. Simmer over A medium-high heat and cook for about 10 minutes or until the rhubarb has softened. Using a fine mesh seive or jelly bag, strain the rhubarb – squeezing out as much liquid from the rhubarb as possible. Preserve the plup rhubarb for later you can use on things like yoghurt. Add in the lemon juice, zest, and sugar, bring to a simmer over medium-high heat, and cook until a syrup-like consistency is reached, about 10 to 15 minutes. Pour the syrup into a sterilised jar or bottle, seal, and cool at room temperature.

You can drink this how you would drink other cordial just add still or fizzy water to taste.

You can store the cordial in the fridge,it will last a couple of weeks and of course  you can also freeze it to extend the self life further.

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