It’s raining this morning. I know the allotment and garden need it, but I had plans to get outside and enjoy the fine weather that we have been experiencing. Wednesday is my day off work. Never mind, I have decided to update my blog.
Rhubarb Crumble & Cordial
Our allotment rhubarb is growing at an amazing rate. We picked a huge 4kg on Sunday. What should I make with it? Easy, a rhubarb crumble for starters, yummy pudding to follow our Sunday lunch. Next, rhubarb cordial. I searched the internet and found a very easy recipe.
Rhubarb Cordial Recipe
200ml cold water
Pinch of Ginger (optional)
4x 375ml glass bottles with stoppers
Sterilised bucket/large saucepan and sieve
First cut the rhubarb into 3cm pieces. Place in a large saucepan and add the 200ml of cold water.
Add the ginger (I’m not a ginger fan but I added it for flavour, couldn’t really taste it!)
Bring gently to the boil until the rhubarb is soft.
Let it stand and cool a little.
Put your sieve on top of your bucket or large saucepan.
Next you need to pour the soft rhubarb into the sieve.
Leave this to drain overnight.
Next morning you should find the most gorgeous red/pink rhubarb liquid in the bottom of your bucket or saucepan.
You are nearly there.
Sterilise your bottle in the usual way.
The last part of the process is very easy.
Put the rhubarb liquid into a large saucepan and add the sugar, bring to the boil gently until the sugar has dissolved. Carefully pour into a jug and fill your bottles. You have now made the most delicious rhubarb cordial. It also looks so pretty and pink.
To use your cordial you can:
Dilute 1 part cordial to 10 parts sparking water.
Add a splash to Gin & Tonic.
Add a splash to fizzy white wine.
Pour over Vanilla Ice-cream.
Once opened keep in the fridge, use within 2weeks. Unopened will last for 3 months.
Have a go it’s easy.
It’s a fabulous non alcoholic drink for summer parties.