At the moment I have a huge amount of rhubarb that I need to find ways to use up. After trying this rhubarb cordial recipe I thought I would share it.
I found this recipe from saga while searching online for different ways to use rhubarb. I have over 10 plants now and there’s only so much crumble we can eat.
Making this cordial isn’t too hard or requires much time. Although it does need straining overnight. The amount of sugar required will vary on the amount of liquid produced.
- 1kg of rhubarb. They came straight out my garden.
- A thumb size piece of ginger
- 100ml water
- Granulated white sugar
- Wash and chop the rhubarb.
- Peel and chop the ginger
- Place rhubarb and ginger in the pan with the water. Put a lid on the pan and bring the water to boil.
- Reduce the heat to a simmer and allow the rhubarb to go soft. Stirring occasionally to stop it from catching.
- Strain through a fine sieve lined with a clean tea towel or muslin and leave to strain overnight.
- The next day measure out the liquid and pour into the pan.
- Add 500g sugar per litre of liquid to the pan, heat gently until the sugar has dissolved.
- Pour into sterilized bottles allow to cool.
- To use pour the cordial in a glass and dilute with water. I found a 1 part cordial to 3 parts water to be about right for my tastes.
I really enjoyed this. The vibrant red colour looks great in a glass bottles. It also tastes great and a refreshing drink.
Do you have any ways to use up rhubarb you would like to share? Get in touch to let me know and recipes.