Easy rhubarb cordial
- January 2023
- Makes approx. 300ml (enough to serve 10)
- Hands-on time 10 min, plus 2-3 days infusing. Simmering time 2 hours
This homemade rhubarb cordial highlights both the sweet and vegetal flavours of rhubarb. It’s a nice light, bright and spritzy drink that should go well with just about everything as it’s not too sweet. Follow our serving suggestion to make a simple rhubarb cocktail.
- 0.1g (trace saturated)
- 21.1g (20.4g sugars)
For the cordial
- 500g rhubarb, cut into 1cm slices
- 200g granulated sugar
To make a rhubarb cocktail
- 300ml non-alcoholic spirit (Roberta uses Feragaia) or gin to serve (optional)
- Soda water to serve
- Rhubarb ribbons to serve (optional)
- Put 300g of the rhubarb in a container and freeze. Put the remaining rhubarb in a jar or container with the sugar and 100ml water, giving it a good stir, then cover and put in the fridge for 2-3 days – it’s a long time to wait, but this will allow the sugar to dissolve and the rhubarb’s colour and flavour to infuse into the liquid.
- After 2-3 days, put the frozen rhubarb in a metal bowl. Cover tightly with foil, then set it over a pan of simmering water. Leave the rhubarb to defrost and then cook like this for 2 hours – the freezing process breaks down the cells in the rhubarb which then allows the juice to leach out of it once heated.
- Strain the juice from the frozen and cooked rhubarb into a sterilised jar or bottle, then strain the syrupy liquid from the other rhubarb into it, mixing the two liquids together. Keep in the fridge for up to a week. To serve, mix 30ml of the rhubarb cordial with 30ml of non-alcoholic spirit or gin, then top with soda water. Garnish with a ribbon of rhubarb (if you like).
You’ll need to be patient when making this cordial, but it’s almost effortless to actually create. Use the cordial in a cocktail, or simply top it up with soda water for a seriously good thirst-quencher.
Don’t waste it: The rhubarb that’s kept in the fridge with the sugar and water shouldn’t be thrown away once it’s strained – use it in a compote to top cheesecake or simply stew it down in a pan for 5 minutes to create a delicious fresh sauce for ice cream.
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