Fresh Rhubarb Cordial

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.

You’ll need:

  • 400g (2 or 3 stalks) of Rhubarb
  • 115g of sugar

Method:

  1. Chop up the rhubarb into about 1 inch rounds and pop into a saucepan.
  2. Add the sugar and top up with 100ml of water.
  3. 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.
  4. Once a fork will easily go through the rhubarb, turn it off and leave to cool for a minute or so.
  5. Pour the liquid and rhubarb chunks into a bowl through a sieve.
  6. Give it a squeeze with a wooden spoon to make sure you get all the juices.
  7. 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.
  8. You can then leave this to cool slightly before pouring into a sterilised bottle.
  9. 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..

Rhubarb G&T

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.

Emilie x

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