Friday, 16 June 2017

Rhubarb Cordial

I was inspired to make this after enjoying 6 pints of Rhubarb Cider at our local Alresford Music Festival.

So far I have added a shot glass full to a Vodka & Tonic, and a half pint of cider.  It's full range of uses are still work in progress.

500g pink rhubarb
300ml water
300g caster sugar
Zest & juice of 1 orange
Zest & juice of 1 lemon
1 slice of root ginger

Put all the ingredients in a pan.  Cover and bring to the boil.  Simmer until the rhubarb has completely fallen apart.

Pour through a clean muslin into a heatproof jug and then into sterilised bottles.

Keeps in the fridge for up to 1 month.

Add 100ml of sparkling water to 25ml of cordial, or to taste.

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