A refreshing alternative to all that rhubarb crumble.
Ingredients
3kg chopped rhubarb
150ml water
Lemons
Caster sugar
Achieving the perfect results
- Slowly cook the rhubarb with the water in a big pan with the lid on, until it's completely soft and mushy. Strain the rhubarb through a muslin cloth, catching the juice. This can take several hours, or even better, overnight. Don't rush it - if you squeeze the rhubarb, your cordial will go cloudy.
- For every litre of juice you have, add 750g sugar and 75ml lemon juice. Heat until just below boiling point to dissolve the sugar, then bottle into sterilised bottles.
- Dilute with water (or Prosecco) to taste.
This recipe is supplied by The Pantry and Parlour.