Easy rhubarb cordial

  • Portion size: Makes approx. 300ml (enough to serve 10)
  • Hands-on time 10 min, plus 2-3 days infusing. Simmering time 2 hours
  • Difficulty: easy
Recipe by: Roberta Hall-McCarron

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.

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Ingredients

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)
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Method

  1. 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.
  2. 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.
  3. 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).
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Nutrition

  • 89kcals Calories
  • 0.1g (trace saturated) Fat
  • 0.6g Protein
  • 21.1g (20.4g sugars) Carbs
  • 0.9g Fibre
  • trace Salt

Quick wins & tips

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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