I love Rhubarb, it’s so fresh and zingy!
Did you know that virtually all rhubarb sold in UK supermarkets is grown in the UK!
This means zero air miles and therefore a smaller carbon foot print than most fruits! Woohoo!
I love to make rhubarb cordial at home, it’s super simple and really quick to make.
It only uses 2 ingredients and takes 15 minutes!
The best bit? Nothing in this recipe goes to waste!
I use the left over pulp as a conserve and put it on my yoghurt and oats in the morning. Tasty.
Here’s my recipe! This will make about 150ml of cordial.
- 400g (2 or 3 stalks) of Rhubarb
- 115g of sugar
- Chop up the rhubarb into about 1 inch rounds and pop into a saucepan.
- Add the sugar and top up with 100ml of water.
- Simmer for 5 mins with the lid on the pan. You’re looking for the rhubarb to go tender rather than over cook and fall apart.
- Once a fork will easily go through the rhubarb, turn it off and leave to cool for a minute or so.
- Pour the liquid and rhubarb chunks into a bowl through a sieve.
- Give it a squeeze with a wooden spoon to make sure you get all the juices.
- Pop the liquid back into the pan for a few minutes to simmer until the liquid becomes syrupy. This should only take about 5 mins or so.
- You can then leave this to cool slightly before pouring into a sterilised bottle.
- It will keep in the fridge for a up to a week.
Don’t let the conserve go to waste either! I like to add some ginger powder to give it a bit of a kick and use it on my breakfast oats.
The conserve will keep in a sealed jar for up to a week in the fridge!
Here’s how I like to serve my cordial..
Serve with over ice with a single serving of gin (or double if your feeling fancay) and add the cordial – about the same amount as the gin.
Top up with tonic water and add a slice of rhubarb to stir it all together – Sooo good.
I’m actually having one while I write this, and if I don’t say so myself, it’s cracking.