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Rhubarb and custard soda

Name: Rhubarb and custard soda
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: Serves 1
Ingredients: 150g rhubarb, finely sliced; 200g caster sugar; 1 tsp vanilla bean paste; Soda water or cream soda, to top up

By: Tom Shingler
Head of food, delicious.

Published: 5 Dec 24
Updated: 5 Dec 24

A fantastic way to recreate one of the best boiled sweets of all time, this cordial makes a grown-up fizzy drink without the need for alcohol. It’s also a great way to preserve forced rhubarb when it’s in season.

Easy
Online only 2024

Test kitchen approved

Serves 1

Nutrition: Per Serving

Calories: 75kcals
Fat: 0g
Protein: 0g
Carbohydrates: 19g (19g sugars)
Fibre: 0g
Salt: 0g

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Ingredients

150g rhubarb, finely sliced
200g caster sugar
1 tsp vanilla bean paste
Soda water or cream soda, to top up

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Method

Put the rhubarb in a saucepan with 200ml water. Bring to a simmer over a medium heat, then cook for 10 minutes.
Line a sieve with muslin or kitchen paper, then set over a jug or bowl. Pour the contents of the pan into the sieve. Leave until the liquid stops dripping into the bowl.
Gather up the muslin or paper and give it a squeeze to extract any remaining liquid from the solids. Pour the liquid back into the pan, add the sugar and simmer briefly (1-2 minutes) until the sugar has dissolved. Stir in the vanilla bean paste, then leave to cool.

Decant the syrup into a bottle or container and keep in the fridge until needed (see Make Ahead). To serve, add a splash to a glass filled with ice and top up with soda water.