A few weeks ago I visited the very lovely Polly of Bayntun Flowers who gave us armfuls of fresh rhubarb to come home with. I know, flowers would have been nice, but actually rhubarb was just as good and delicious too!
The next day I made rhubarb cordial from Claire Thomson’s book – the 5 o’clock apron. A super easy recipe and resulting in a delicate pink and delicious drink. All four bottles have since been guzzled (mainly by me, and I added gin to mine!), that I thought you might like to make some too – here is the recipe:
Rhubarb Cordial (makes about 500ml)
- 500g of trimmed rhubarb – the pinker the better
- 500ml cold water
- 200g caster sugar
- Coarsely chop the rhubarb into 2.5cm batons
- Put the rhubarb, water and sugar into a saucepan and bring to the boil, skimming off any froth that might surface
- Simmer for 10 minutes, until the rhubarb is soft and broken down
- Strain through a muslin or a very fine sieve into a bowl. Do not force the rhubarb through, as this can cause the cordial to go cloudy
- Dilute as required with still or fizzy water to taste. We found 1:3 cordial to water to be best
- Store in a sterilised bottle in the fridge for up to a week
I used the left over pulp to make a crumble for pudding, but it could easily be spooned over ice-cream or yoghurt or added to a smoothie.
I’ve just been given a huge bag full of blackcurrants – guess what I am making next? Yep, Ribena! I love this time of year… fresh fruit and the many ways that it can be used.
Blackcurrant ice lollies! YUM!