Rhubarb and custard soda
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.
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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.
Nutrition
- 75kcals Calories
- 0g Fat
- 0g Protein
- 19g (19g sugars) Carbs
- 0g Fibre
- 0g Salt
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