Rhubarb cordial

A refreshing alternative to all that rhubarb crumble.


3kg chopped rhubarb
150ml water
Caster sugar


Achieving the perfect results

  1. 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.
  2. 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.
  3. Dilute with water (or Prosecco) to taste.

 This recipe is supplied by The Pantry and Parlour.

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