Rhubarb cordial

10 mins preparation,

Serves 12

Sweet and sour, this punchy pink cordial makes the most of delicious rhubarb cordial while it’s in season. Because of this recipe being a cordial it makes 12 glasses, and just needs to be topped up with either regular or soda water for a refreshing long drink.

Servce in a julep cup or champagne flute with paper straws.

Ingredients

150g caster sugar

1 orange, zest and juice

1 lemon, zest and juice

250g rhubarb, chopped

1tsp dried rose petals, optional

1tsp vanilla extract

Ice, to serve

Paper straws, to serve

Method

Put the sugar in a large pan and cover with 150ml water. Bring to just below a boil and add the remaining ingredients, except for the ice.

Simmer the mixture over a medium heat until the rhubarb is falling apart. Pour through a muslin cloth to strain (or a fine sieve) and into clean, sterilised bottles. Keep in the fridge for up to one month.

To serve add around 25ml cordial to 100ml soda water and a handful of ice. Finish with a paper straw.

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Rhubarb cordial

Ingredients

Method

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