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Easy rhubarb cordial

Name: Easy rhubarb cordial
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Makes approx. 300ml (enough to serve 10)
Cuisine: British recipes
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)

By: Roberta Hall-McCarron

Published: 12 Dec 22
Updated: 25 Mar 24

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.

Easy
January 2023

Test kitchen approved

Makes approx. 300ml (enough to serve 10)
Hands-on time 10 min, plus 2-3 days infusing. Simmering time 2 hours

Nutrition: per serving

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

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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

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).

Recipe from January 2023 Issue

Nutrition

Nutrition: per serving

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

delicious. 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.