Rhubarb Cordial

A perfect summer refreshment. To go with these long hot summer days which are expected over the weekend. Tart rhubarb with ginger and orange. Spicy notes of star anise and clove. with a subtle sweetness from honey.

 

Makes 2x750ml/75cl Bottles

 

Ingredients

 

500g-1kg/1lb-2lb Rhubarb (Depending on how tart you like it)

Zest & Juice of 2 Oranges

Thumb size piece of Ginger Sliced

5 Star Anise

2 Whole Cloves

600g/1lb3oz Sugar

2tbsp Honey

1.5lt/1500ml Water

2tsp Citric Acid

 

Method

 

Add the chopped rhubarb to a large sauce pan. Along with the zest and juice of the oranges, ginger, star anise, whole cloves and water. Bring to the boil and simmer for 45-55 minutes until the rhubarb has gone all mushy.

 

Strain through muslin and squeeze out the excess. You may need to let it cool for 1-2 hours unless you have asbestos hands. Return to the pan and back to a boil. Add the sugar, citric acid and honey then stir until fully dissolved.

 

Pour into sterilized bottles and allow to cool completely. 

 

Place in the fridge and consume within a week.

 

Note-  Once bottles have been opened the cordial may start to ferment.