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Miriam's tips for making rhubarb cordial:

  • If you fancy a little twist, try adding a few sprigs of fresh mint or a couple of bruised cardamom pods to the pan with the rhubarb and ginger. This gives the cordial a lovely aromatic note and makes it even more refreshing.
  • I like to serve this cordial with plenty of ice and sparkling water for a light, summery drink, but it also pairs beautifully with prosecco or in a gin & tonic for a grown-up treat.
  • This cordial keeps well in the fridge for up to a month, so I often make a double batch when rhubarb is in season. Just remember to use sterilised bottles to help it keep.
  • Don't throw away the cooked rhubarb after straining. You can spoon it over porridge or yoghurt, swirl it through overnight oats or use it as a topping for ice cream.

Units:
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Nutrition: per 25 ml

  • kcal49
  • fat0g
    low
  • saturates0g
  • carbs12g
  • sugars12g
  • fibre0.1g
  • protein0g
  • salt0g
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Method

  • step 1

    Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.

  • step 2

    Cook the mixture over a medium heat until the rhubarb is falling apart.

  • step 3

    Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.

  • step 4

    Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

Miriam Nice
Miriam is a food writer, recipe developer and author of Cooking Without a Kitchen and co-author of The Art of Drinking Sober. During seven years at BBC Good Food, she presented the brand's podcast, wrote a regular drinks column and developed over 400 recipes. Alongside writing for publications including Great British Chefs, Miriam also runs her own food blog and has extensive experience in catering. Discover more of Miriam's recipes
Miriam Nice
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A star rating of 4.7 out of 5.40 ratings
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