Use this rhubarb cordial recipe to create a healthful tonic, perfect for the beginning of spring. Use this rhubarb cordial as a mixer for gin drinks or as a base for pink lemonade.
Rhubarb has been used as a medicinal plant for centuries and helps to promote circulation and digestion and ease inflammation.
Makes 2 liters
9 lb rhubarb, cut into two-inch lengths
1 ¾ cups water
About 2 1/2 lb granulated sugar
Juice of 4 lemons, strained
Place the chopped rhubarb in a pot, add the water, and bring slowly to a boil. Turn the heat down to a low simmer, cover, and leave to stew for 30 minutes, until the rhubarb is soft and the juice is very pink. Turn off the heat and allow to cool a little.
Line a large sieve with a piece of cheesecloth or muslin and set it over a large bowl. Pour the rhubarb carefully into the cheesecloth and tie the corners of the muslin together. Suspend it over the bowl and leave for at least 6 hours, overnight if possible. Do not squeeze the bag, as this will cloud the cordial.
Measure the juice and pour into a clean pot. To each liter of juice, add 1 ¼ lb sugar.
Heat, stirring, until the sugar is fully dissolved, then bring to a boil. Add the lemon juice.
Pour into bottles and seal immediately. The cordial should keep for a year, or for a week in the fridge once opened.