Homemade Rhubarb Cordial Rhubarb Syrup Recipes

RHUBARB CORDIAL

Steps:

• Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
• Cook the mixture over a medium heat until the rhubarb is falling apart.
• Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
• Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

HOMEMADE RHUBARB CORDIAL (RHUBARB SYRUP)

Steps:

• Put rhubarb, sugar, grated ginger (if using), lemon zest, juice and water into large pan or stockpot and give them a mix.
• Put the pan on a medium heat and bring to boil. Let it simmer for 10-15 minutes until rhubarb turns soft and mushy and sugar dissolves.
• Take the pan of the heat and prepare the bowl or large measuring jug you can easily fit the sieve on. Strain the cordial (syrup) through the sieve. I usually help to speed up the process with the spoon but if you are after a really clear syrup you might want to leave it be for a few hours as the syrup drips slowly into a bowl. Whichever way you choose, it does not affect the flavour!
• Pour the cordial (syrup) into prepared sterilised bottles (see above for details) and chill in the fridge.
• Dilute 50ml cordial (syrup) to 150ml water.
• Enjoy with some ice!

RHUBARB CORDIAL

Steps:

• Bruise the root ginger with a rolling pin.
• Place the rhubarb, sugar, cloves and ginger in a large saucepan and pour in the water.
• Bring to the boil and simmer gently until the rhubarb is soft, replacing any water that evaporates.
• Strain well and pour into a warmed glass jug.
• Garnish with a few mint leaves.

RHUBARB SYRUP

Steps:

• Wash the rhubarb in cold water, trim the ends, and cut into 1/2-inch pieces. (There's no need to peel them or worry about the fibers, as these simply melt down.) Place the fruit in a 6 to 8-quart pot and add cold water to cover. Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally. When all the chunks have broken down into a uniform soup - 20 minutes or so - remove it from the heat. Uncover and allow to cool. As soon as it is cool enough to handle, ladle into a fine-mesh strainer over a spouted collecting bowl. (You may have to do this in batches.) The pulp will become a mass, so stirring it in the strainer with a wooden spoon will allow it to drain better. Once it's drained, put the pulp and the syrup into separate containers and refrigerate immediately. Makes 2-plus liters of syrup and 2 pounds of pulp. Will keep for a week refrigerated.

RHUBARB SIMPLE SYRUP

Steps:

• Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
• Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
• Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.