Rhubarb Cordial

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


Blackcurrant pavlova

A great summer dessert

As a caterer Somerset, during the summer season pavlova is a great desert. This is a great summer dish with a refreshing tartness and just enough sweetness to balance the flavours. Home grown blackcurrants are used to create these mini pavlova’s. I used them fill the pavlova with a blackcurrant Chantilly cream using double cream, vanilla, a little icing sugar. I then macerated blackcurrants to ripple through the cream. Topping the pavlova with fresh blackcurrants and drizzling with a mint and blackcurrant sauce to finished the pavlova nicely. The meringue is also made with dehydrated blackcurrants. These were then powdered and added to the meringue mix to give it that purple hue. A great dessert for a warm summer evening.

If you would like bespoke menu created for you the please contact us or to see out latest menu click here

Caterer Somerset. Blackcurrant pavlova with a blackcurrant chantilly cream, fresh blackcurrants and a mint and blackcurrant sauce
Caterer Somerset. Blackcurrant pavlova with a blackcurrant chantilly cream, fresh blackcurrants and a mint and blackcurrant sauce

Hello World – Steve James Ltd

Steve James Ltd Personal chef

Hi everyone and welcome to my (steve james ltd personal chef) new blog. I look forward to providing you with lots of reviews of products from some of my new suppliers. There will also be recipes I post for you with new and exciting dishes and cocktails. Through here I can keep you up to date with all the latest events and evenings I will be doing. I will also be sharing with you all the latest dishes and menus. So keep checking back to keep up to date with all the latest news.

I offer a personal chef service providing holiday catering, cooking for dinner parties and canapés for parties plus many other events. If you would like me to review a product then drop me an email. I can also design you a bespoke meal if given notice so please do not hesitate to get in touch contact us.

steve james ltd personal chef
Vanilla cheesecake with blackberries