Homemade Rhubarb Cordial (Rhubarb Syrup)
A refreshing homemade cordial made from rhubarb, ginger and lemon, diluted with water for a thirst-quenching drink.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutrition
per per 300 g portion79
Calories
0g
Protein
20g
Carbs
0g
Fat
Ingredients
| 500 g | rhubarb, cleaned and cut into chunks |
| 1 thumb-size piece | fresh ginger, peeled and grated (optional) |
| 1 pc | lemon, zest and juice |
| 250 g | caster or granulated sugar |
| 400 ml | water |
Instructions
- Put the rhubarb, sugar, grated ginger (if using), lemon zest and juice, and water into a large pan or stockpot and mix.
- Bring to a boil over medium heat, then simmer for 10-15 minutes until the rhubarb turns soft and mushy and the sugar dissolves.
- Remove from heat and strain the syrup through a sieve into a bowl or jug (leave for a few hours for a clearer syrup, if you like).
- Pour the cordial into sterilised bottles and chill in the fridge.
- To serve, dilute 50 ml cordial with 150 ml water and enjoy with ice.
Storing: Keeps in the fridge for up to 2 weeks; add 1 tsp citric acid to extend shelf life to several months. You don't need to sterilise the bottles for a small batch — just wash thoroughly in hot, soapy water.
Serving suggestions: Dilute with still or sparkling water; add sliced strawberries, lemon and mint or basil for extra flair. For a grown-up summer cocktail, use Prosecco or Cava instead of water.