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Rhubarb cordial

Name: Rhubarb cordial
Yield: Serves 6
Cuisine: British recipes
Ingredients: 500g rhubarb, trimmed and roughly chopped; 1kg golden caster sugar; 2 cardamom pods (optional); Ice cubes; Fizzy or still water

Easy
March 2005

Easy
March 2005

Test kitchen approved

Serves 6
Takes 75 minutes to make, plus cooling

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

Dairy-free recipes

Nutrition: per serving

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

Nutrition: per serving

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

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Ingredients

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

Method

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.
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

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