Rhubarb Cordial
Rhubarb Cordial
Rhubarb cordial is easy to make and a wonderful way to preserve the fresh flavour of early summer for the rest of the year.
Different varieties of rhubarb produce different colours, so your cordial may range from deep ruby red to pale pink. Once diluted with water, the colour can vary from a delicate pink to almost clear, depending entirely on the variety of rhubarb you use.
Preparation time: 25 minutes
Makes: about 1 litre
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Ingredients
• 1 kg rhubarb, washed and cut into chunks
• 1 litre water
• 300 g sugar
• Juice of 1 lemon
You'll also need
• Two 500 ml bottles with tight-fitting lids
• A funnel
• A fine-mesh sieve
• A very clean tea towel or a piece of cheesecloth
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Method
Place the rhubarb and the water in a large saucepan. Bring to a gentle simmer and cook for about 15 minutes, until the rhubarb is very soft. Do not stir, as this will help keep the cordial as clear as possible.
Place a sieve over a large bowl and line it with the clean tea towel or cheesecloth. Carefully pour the cooked rhubarb into the sieve and allow the liquid to drain through slowly. Do not press or stir the fruit, as this will make the cordial cloudy.
Pour the strained liquid back into the rinsed saucepan and bring it back to the boil. Stir in the sugar and lemon juice until the sugar has completely dissolved.
Pour the hot cordial into warm, sterilised bottles using a funnel, and seal them immediately.
Store the unopened bottles in a cool, dark place, where they will keep for up to a year if prepared and bottled carefully. Once opened, keep the syrup in the refrigerator.
To make a refreshing drink, dilute the cordial with water using approximately 1 part syrup to 5 parts water, or adjust to taste.