Rhubarb and Orange Cordial
What with rhubarb season in full flow here in Staffordshire at the moment, and the copious amount of time I find myself working in the garden in the surprisingly bright April sun at the moment, I decided to concoct something decidedly refreshing. Thankfully, with rhubarb’s delightful crispness and slight tartness, that wasn’t too difficult to achieve. This cordial is beautiful by itself, but can also be combined with some alcohol to make an incredible cocktail! Either way, it’s perfect for these early summer days.
Makes roughly 750ml and will last up to a month in a sterilised bottle, enjoy!
550g water
400g sugar
2 oranges, sliced
500g rhubarb, sliced
3 inches of ginger
Add the water and sugar to a large, deep pan and slowly bring to the boil. Stir until the sugar has fully dissolved.
Add the rest of the ingredients and cook for five minutes, then remove from the heat and cover. Leave to infuse somewhere cool for one to two days.
Strain into a sterilised bottle (but don’t be too concerned about a little sediment) and enjoy!