Rhubarb cordial

    40 min

    I didn't have enough rhubarb to make rhubarb juice but I had enough to make some syrup. Mixed with sparkling water it makes a very refreshing drink. Pink rhubarb is best for this recipe, as it gives the nicest colour.

    5 people made this

    Makes: 1 small bottle

    • 400g demerara sugar
    • 400ml water
    • 4 to 6 rhubarb sticks, chopped
    • 125ml orange juice
    • 1 teaspoon lemon zest
    • 1 teaspoon orange zest
    • 1/2 teaspoon orange extract

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Add sugar and water to a saucepan and bring to the boil. Stir until the sugar has dissolved. Add rhubarb, orange juice, lemon and orange zest and simmer, uncovered, for 20 minutes.
    2. Let cool, then strain through a fine sieve. Do not squeeze the rhubarb to extract extra liquid as your syrup will turn cloudy. Add orange extract and stir. Pour hot syrup in a sterilised bottled and close. Store in the fridge and use within a few weeks.

    Cook's note

    If you feel it's a shame to throw out the solids, you can enjoy them with yoghurt (but they are quite sweet).

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