My blog is getting a wee bit of a facelift so don’t worry - it’s not broken just getting a freshen up. Just think of it like a fresh coat of paint.
While we’re waiting for the spruce up to be umm spruced .. enjoy this Rhubarb Cordial!
This recipe contains the word “roughly” a lot. That is because quantities are really just approximate and you should adjust according to your preferences. So think of this as more of a guideline rather than an exact recipe.
- 1.5 kgs of Rhubarb roughly chopped (try to get pink or red stalks if you can, you’ll get a more vibrant colour)
- Caster sugar/superfine (roughly 700 grams)
- Lemon juice (roughly 2 lemons)
- Orange Juice (roughly 2 oranges)
Cook your rhubarb in just enough water to stop it sticking to the bottom of the pan (roughly 3/4 of a cup). Cook until it is completely soft.
Strain the Rhubarb pulp through sieve lined with a piece of muslin and collect the juice in a bowl.
Leave this for a good period of time, overnight is fine. It looks kind of icky at this stage.
Or hang your muslin and let drain into a bowl.
Next day measure how much juice you have and for every litre of juice add 700 grams of caster sugar.
For every litre of juice also add the juice of 2 lemons and 2 oranges and heat gently without boiling until the sugar is dissolved.
Pour into sterilised bottles.
To use dilute one part cordial and 3 parts water or to taste.
You could use this in a Bellini or with some sparkling water for a little something different. Add to a gin and tonic - or create your own cocktail.
Here’s to spring cleaning!