Ingredients
- 1.140 g/2lb 8oz rhubarb cut into 1”/2 ½”cm pieces
- ½ thumb of fresh ginger roughly chopped
- 225 g/8oz granulated sugar
- Zest & juice of 2 oranges
- 55 ml/2oz cold water
Instructions
- Makes 750ml
- 1 Have 1 large or 2 small bottles sterilised, ready for the cordial to be bottled.
- 2 Put the rhubarb, ginger, sugar, orange zest and juice into a large pan with 55ml/2fl oz water.
- 3 Bring to the boil, then simmer gently for 10mins or until the rhubarb is really soft.
- 4 Pour the mixture through a jelly bag or muslin lined sieve.
- 5 When all of the liquid has strained though, use a funnel to fill the sterilised bottles.
- 6 Label and keep in the fridge for up to a month.
- 7 Either make a long drink by diluting with sparkling water or for a cocktail, pour a little into a glass and top up with Champagne.
Notes
Think Ahead & Helpful Hints
• Forced rhubarb or Champagne rhubarb, as it is also known, is best as it makes the coridal a vibrant colour and is at its best at this time of year.
• You can use frozen rhubarb instead of fresh and if you do, just add to the other ingredients. There is no need to defrost or add water as lots of liquid will come out as the rhubarb defrosts whilst heating up.
• The syrup can be frozen in plastic bottles.
• Forced rhubarb or Champagne rhubarb, as it is also known, is best as it makes the coridal a vibrant colour and is at its best at this time of year.
• You can use frozen rhubarb instead of fresh and if you do, just add to the other ingredients. There is no need to defrost or add water as lots of liquid will come out as the rhubarb defrosts whilst heating up.
• The syrup can be frozen in plastic bottles.
Leave a Reply
You must be logged in to post a comment.