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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.

 

Rhubarb-Cordial, Personal chef Dorset

Rhurbarb Cordial, Personal chef, Dorset

Rhubarb Cordial

1.75kg Rhubarb

650g Caster Sugar (or if you have any vanilla sugar this works well)

350ml Water

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