Rhubarb Cordial Recipes

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:

• 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.

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 CORDIAL

Steps:

• Put the rhubarb and 225ml water in a pan and bring to a gentle simmer. Cook for 15 minutes or until the rhubarb is really soft, mashing gently with the back of a spoon to release the juices. Cool, then strain through a straining bag or piece of muslin, squeezing to ensure you release as much juice as possible.
• Measure out 375ml of juice and weigh 75g of sugar. Tip the juice and sugar back into the pan and heat gently, stirring, until the sugar has dissolved. Taste and add a little more if you prefer a sweeter cordial. Stir in the lemon juice, then cool and decant into a sterilised bottle.

COOL RHUBY CORDIAL

Steps:

• Stir the rhubarb, sugar, and lemon juice together in a small bowl. Set aside until soft and juicy, about 1 hour.
• Puree the rhubarb and frozen strawberries, ice cream, vodka, and Cognac in a blender until smooth and pink. Pour into a chilled brandy snifter or parfait glass. Garnish with a strawberry or rhubarb strip. Serve with a thick straw or sundae spoon. Drink.

RHUBARB CORDIAL

Steps:

• Cut rhubarb into chunks.
• Combine with lemon and water in a large saucepan.
• Bring to a boil and simmer until rhubab is tender.
• Stir in lemon juice.
• Strain through a cloth.
• Stir in sugar and bring to a boil.

RHUBARB CORDIAL

Steps:

• Put all the rhubarb into a large pan and add 1.5 liters of cold water ( you don't want to cover it completely with water as this dilutes the flavor of the cordial). Using a potato peeler take 4 or so strips of orange skin from each orange, add this to the pan with the juice from both and add the star anise. Bring the rhubarb up to the boil, then turn down the heat and simmer gently until the rhubarb is soft (it may look like a mush at this stage). Take off the heat and allow to cool for an hour. Poor the rhubarb and juice into a large jelly bag (hanging over a large bowl) and allow the juice to drip through over night. Now pour the collected juice into a pan and on a low heat add the sugar (about 600-800g, but do taste with a spoon as you go, so you get the sweetness you want, remember it will get diluted with water). Stir until the sugar has dissolved. You can add 2 teaspoons of citric acid at this stage if you want to store this for several months, but this is not necessary if the cordial is going to be used straight away. The citric acid does give the cordial a good tart kick, or you can add the juice of 3 lemons for a sharper flavor. Allow the cordial to cool. Pour into sterilized bottles and store in the fridge. This should keep in the fridge for a couple of months, and can be frozen in ice cube trays to use throughout the summer.