My rhubarb patch has been prolific again this year and I am delighted as I am firmly in the I love Rhubarb gang. Much as I love a classic rhubarb crumble, I have been determined to make lots of other dishes with it this year. I have already made my Rhubarb Cake with Elderflower Icing and of course, my Rhubarb Cheesecake which I posted a few weeks ago and I have lots of other ideas for using it. But first let me tell you making a rhubarb cordial is a must. It’s very easy to make and so utterly delicious.
I don’t know about you but I am rather concerned the way commercial cordials are adding artificial sweeteners to replace the sugar thanks to the sugar tax. Apart from the artificial sweetner of which I am not a fan, sugar is a preservative so less sugar means more added preservatives. I’m just not convinced that this is the way forward to better healthier eating. But anyway if you make your own you know exactly what is in it and that’s got to be the best for you. I have reduced the sugar as much as I feel I can whilst still retaining a good flavour, Rhubarb does need a bit of sweetness. It will keep for at about a month in the refrigerator and I suspect longer, but the chances are it will be gone long before that. You could also freeze it if you want to make a large batch.
To serve simply dilute to taste with still or sparkling water. For a strictly adult treat you can also add some to neat gin for a quick and easy rhubarb gin or add to a G&T. But don’t take my word for it give it a try.
- 500 g rhubarb
- 250 g caster sugar
- 250 ml water
- 1 orange finely grated zest and juice
- 1 lemon finely grated zest and juice
- still or sparkling water to serve
- Wash and trim the rhubarb and cut into short lengths.
- Place the caster sugar, water, orange and lemon juice into saucepan and heat gently stirring until the sugar has dissolved.
- Add the rhubarb and bring to a gentle simmer. Cook for about 15 minutes until the rhubarb is falling apart.
- Strain through a fine sieve into a heatproof jug and press out as much juice as possible . Immediately pour into sterilised bottles, seal and allow to cool.
- Chill until required. Serve diluted to taste with sparkling or still water.
If you like this you may also like to try my Blackcurrant Cordial
I’m linking this post to #CookBlogShare hosted this week by Hijacked by Twins