Rhubarb cordial

Rhubarb cordial
  • Serves icon Serves 6
  • Time icon Takes 75 minutes to make, plus cooling

A non-alcoholic rhubarb drink recipe made with cardamom for a gentle spicy kick.

Nutrition: per serving

Calories
662kcals
Fat
0.1g (trace saturated)
Protein
0.8g
Carbohydrates
176g (176g sugars)
Salt
trace
Calories
662kcals
Fat
0.1g (trace saturated)
Protein
0.8g
Carbohydrates
176g (176g sugars)
Salt
trace

Ingredients

  • 500g rhubarb, trimmed and roughly chopped
  • 1kg golden caster sugar
  • 2 cardamom pods (optional)
  • Ice cubes
  • Fizzy or still water

Method

  1. Make the syrup. Combine the rhubarb, sugar, cardamom (if using) and 250ml water in a saucepan, and bring slowly to a simmer for at least 10 minutes. Allow to stand for 30 minutes or so.
  2. Strain the mixture through a sieve lined with cheesecloth and return the resulting syrupy liquid to the pan. Simmer it very gently for another 20 minutes or so until it has thickened noticeably. Allow the syrup to cool completely before diluting to taste with ice and fizzy or still water.

delicious. tips

  1. You could – to take the spin on champagne further – add it to a sparkling wine to make a wintry kir royale-type cocktail; or dilute it with apple or pear juice, which is fantastic.

  2. This drink comes from Persia (now Iran), where rhubarb was being used long before we discovered it.

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