Easy rhubarb cordial

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).