My rhubarb at the allotment this year is plentiful. And as I only made one batch of Elderflower Cordial this year, I thought I'd make Rhubarb Cordial to add to a Midsummer's Day Prosecco. Recipe is from BBC Good Food
Makes approx 600ml
450g rhubarb, rinsed and chopped
300g sugar
300ml water
Zest & juice of 1 lemon
Zest & juice of 1 orange
A slice of root ginger
Bring the water and sugar syrup to the boil. Add the rest of the ingredients and bring back to the boil.
Cover and turn down to a simmer. Cook until the rhubarb has turned to mush.
Strain through a fine sieve, keeping the rhubarb pulp (Congratulations, you have made rhubarb compote too. Save this for Rhubarb Ice Cream or Rhubarb Fool).
Store in sterilised bottles in the fridge for up to a month.
Add around 25ml (just under 2 tbsp) to 100ml of sparkling water or Prosecco
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