Rhubarb: Spring into spring with this refreshing home-made cordial
I love rhubarb. It’s got such a unique flavour and character to it. So tart and refreshing, and now is the time to buy it. UK rhubarb is now making its way to your supermarket from what’s known as the “Rhubarb Triangle” - a 9 sq mile area of West Yorkshire between Wakefield, Morley and Rothwell. Grab it while you can!
Making your own rhubarb cordial is so easy and you'll enjoy it for weeks:
- Chop 400g rhubarb into bite size chunks.
- Toss into a pot then add 500ml of water, the juice of half a lemon or lime and 250g of sugar. I used 100g of golden caster & 150g of light muscovado, but use what you have to hand. The darker the sugar the more powerful the caramel flavour.
- Bring up to the boil and then simmer 10-15 minutes ‘til the rhubarb is soft then let it cool.
- Pour the lot into a strainer over a bowl to let the rhubarb drain.
- Leave overnight or a good few hours at least.
- The syrup is then ready to go in the fridge and lasts 2-3 weeks.
It's simply lovely with sparkling water over ice with mint in the Spring sun.
Use the left over rhubarb as a compote with granola, yogurt or in a fool. It’s very sweet mind so no need to add any more sugar!