Rhubarb Cordial

This is fantastic rhubarb cordial like my Gran used to make. She never measured anything, but through trial and error, I have recreated it to my satisfaction. It is the perfect drink for sipping on the deck, or as a thirst-quencher when you’ve been working outside.

Rhubarb Cordial Concentrate
1 kg rhubarb, cut into finger-length pieces
350 grams of white sugar
400 ml of water

In a non-reactive pot, (I used my le Creuset, Gran had a Pyrex pot) bring the rhubarb and sugar to a boil, then turn down and simmer for about half an hour. Remove from heat and strain through cheesecloth.

Rinse out your pot if there pieces of rhubarb left in it. Pour the filtered liquid back in and add the sugar. Bring the contents to a boil and simmer slowly for about 15 minutes. You might need to skim some foam off the top as this point. Cool a bit and pour into a clean bottle to be kept in the fridge, or another container if you wish to freeze some of it. This is a concentrate, so don’t try drinking it straight!

Gran used to save frozen drink concentrate cans to refill with this mixture so they were the right size for plunking in a jug to make up a pitcher of cordial. (She just covered the top with wax paper and an elastic band and set the can upright in the freezer).

To prepare the drink, use fill 1/4 of the glass with syrup and top up with water (or to taste). I don’t like it too strong. If you want to be fancy, it is also good mixed with sparkling water, and I am thinking a wee bit of the concentrate could add a summer hum to Prosecco as well.