Refreshing and delicious Rhubarb Cordial is a great thirst quencher on hot sunny days. Easy to make it will keep for about 1 month in the refrigerator, simply dilute to taste.
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.
Rhubarb Cordial
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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susanne says
I made the rhubarb cordial this morning, it's so easy to make and doesn't take long. Next time I need to make about x4 the amount cos I don't think this is going to last me long!!
Jacqueline Bellefontaine says
Sounds like it was a great sucess for you Im glad you liked the recipe.
Siddy says
This is a great way to use surplus rhubarb at this time of year.
We drink ours mixed with Prosecco which seems to work really well. I may try some in a gin and tonic.
I don't strain it too hard and then keep the resulting puree for breakfast treats.
Jacqueline Bellefontaine says
I love the idea of serving it with prosecco and I can assure you it goes very well in a G&T too. Great idea not to waste the pul either I add mine to yogurt yum!
Shenny says
Hi! Can I add strawberries to your recipe and would it need more sugar/water? The commercially available rhubarb and strawberry drinks are my favourite and I would love to recreate this combination at home!
Jacqueline Bellefontaine says
Absolutely I've done it several times myself. Just substitute some of the rhubarb with strawberry. I didn't make notes when I did it but I think I used about ⅓ to ¼ of the fruit as strawberry. I didn't change the sugar quantity it just made a slightly sweeter cordial.
SANDRA HARPER says
Would it be possible to use frozen rhubarb.
Jacqueline Bellefontaine says
Absolutely frozen rhubarb is ideal for this.
Jo Allison / Jo's Kitchen Larder says
Absolutely delicious Jacqui! I put it on the other day as I was cooking dinner, it's so quick and easy and fantastic way to use rhubarb. I had a kilo of rhubarb to use up so went for double batch 🙂 I didn't have any oranges so added some orange juice instead together with lemon juice and zest. It came out lovely and we now have two bottles in the fridge, 1.5 now actually! 🙂 x
Jacqueline Bellefontaine says
Jo I am so glad you like it. Bigger batch is a good idea im sure it will soon disappear. j x
Kirsty Hijacked By Twins says
Mmmmm! We have got a lot of rhubarb so this has come at a perfect time! Thank you for sharing with #CookBlogShare x
Jacqueline Bellefontaine says
I have already made three batches this year it is so popular in our house. I would not have guessed just how much. at this rate we wont have any rhubarb left to make a crumble.
Cat | Curly's Cooking says
This looks fantastic! My parents and my husband's Nan give me rhubarb each year so new recipes are great. I made rhubarb gin last year and loved the flavour it gave so I think I will really like this. I'll definitely be making this.
Jacqueline Bellefontaine says
Thank Kat I am sure you are going to love it.Its great having a free supply of rhubarb isnt it. j x
Eb Gargano says
Wow - I have never thought about rhubarb in cordial for, but I can imaging it would work very well!! And I love the G&T serving suggestion at the end - you are a girl after my own heart 😀 Eb x
Jacqueline Bellefontaine says
I'm loving this rhubarb cordial and have already made several batches this year. As for gin I find it can enhance many a thing. j X