Great added in cocktails
This morning I had some leftover rhubarb so I decided to make some rhubarb cordial. It turned out really delicious so I thought I would share my easy recipe with you so you can try this at home too. The cordial works especially well in cocktails and I will share some variations of this as well over the next couple of days. The leftover stewed rhubarb will make a great filling for a pie or crumble.
650g Caster Sugar (or if you have any vanilla sugar this works well)
squeeze of lemon
Wash and chop the rhubarb into 2 inches discarding the ends.
Place in a heavy based saucepan and pour over the water and sugar then stir to combine.
Bring to a boil and then and then turn the heat down to low and simmer with a lid on for around 40 minutes until the rhubarb has become tender.
Strain the rhubarb mixture through a fine sieve into a jug and put the stewed rhubarb pieces to one side.
Pour the cordial from the jug back into the saucepan and bring back to the boil for two minutes.
Add a little squeeze of lemon juice, about a tablespoon.
Pour the cordial into jars or sterilised bottles.
The cordial will keep in the Friday for 5-6 weeks.
To see the latest cocktails we are using in our menus please follow the link here