Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, rhubarb cordial. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Rhubarb cordial is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Rhubarb cordial is something which I have loved my whole life.
I went, almost predictably, straight for the rhubarb cordial, attracted by the use of my favorite spring stalks and by the uncomplicated ingredient list (rhubarb, gin, sugar, citrus zest). Use up a glut of fresh rhubarb and make the most of summer. If I ever had a signature fruit, rhubarb is mine, tart and sweet but mostly tart, in a good way.
To get started with this recipe, we must first prepare a few components. You can have rhubarb cordial using 4 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Rhubarb cordial:
- Prepare 4 kg rhubarb cut into 5cm chunks
- Prepare 400 ml water
- Make ready around 1.2kg granulated sugar (600ml per litre of rhubarb juice)
- Prepare juice of 4 lemons
Find out how to grow rhubarb to last you from March to July by growing different varieties in succession. Hear Sarah Raven talk about dividing rhubarb. If you enjoy the flavour of rhubarb you will love this unusual drink which is especially refreshing on a hot summer's day. Learn how to prepare this easy Rhubarb Cordial recipe like a pro.
Instructions to make Rhubarb cordial:
- Place chopped rhubarb in a big pan (NOT aluminium) add water and bring to boil slowly.
- Turn heat down and leave to stew for 30minutes.
- When rhubarb is soft and juice very pink turn off the heat and allow to cool a bit.
- Use a jelly bag or a big sieve lined with a sterilised piece of muslin to filter juice. Set it over large bowl. Leave to filter for at least 6 hours or overnight if possible. Don't squeeze the bag as this will cloud the cordial.
- Measure amount of juice and pour into clean pan with Sugar(600g per litre)add lemon juice then heat stirring until sugar is dissolved. Then bring to the boil
- Pour into sterilised bottles and seal immediately.
- Should keep for about a year or once opened for a week in the fridge.
- I kept half of the pulp and the lemon pith and pips for my next recipe. I am planning a rhubarb cheese.
- Yielded more than 2litres so have that in mind and make sure you sterilised enough bottles
- Mix 60ml of cordial with cold water. Enjoy
Fresh rhubarb is not just for pies—simmer the stalks with spices, sugar, and water to make this sweetly tart summer refresher. When I was a little girl, my grandfather would pick a stick of rhubarb from his garden and hand it to me with a bag of sugar for dipping. The first thing to pop up in my vegetable patch each year is the rhubarb crop and it's always a sign that summer is well and truly on it's way. Rhubarb cordial… and what is more is that it is remarkably easy to make. Cut rhubarb into chunks combine with lemon and water in a large saucepan.
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