An absolutely delightful way to use up rhubarb, especially when you have a glut. Makes a thoughtful gift - too!
This rhubarb cordial is zingy yet sweet, and so refreshing. I love it with sparkling water and tonnes of ice on a sunny day in the garden.
- 300g unrefined golden caster sugar (in store)
- zest and juice 1 orange - organic, to avoid wax
- zest and juice 1 lemon - organic, to avoid wax
- 450g rhubarb, chopped
- 1 slice fresh root ginger, peeled
Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
Cook the mixture over a medium heat until the rhubarb is falling apart.
Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
Tip: use a tea towel, or cotton grain bag if you don't have muslin. Some of my customers have also recommended a clean sock!
Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.
Source: Miriam Nice, BBC