Preserve the Season

Rhubarb Cordial Recipe

rhubarb cordial recipe

Rhubarb has been used as a medicinal plant for centuries and helps to promote circulation and digestion and ease inflammation.

Use this rhubarb cordial recipe to create a healthful tonic, perfect for the beginning of spring. Add sparkling water for a soda, flavor your lemonade pink, or use as a mixer for gin drinks. Cheers!

Rhubarb Cordial
Makes 2 liters

9 lb rhubarb, cut into two-inch lengths
1 ¾ cups water
About 2 1/2 pounds 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.

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