Rhubarb cordial
Found this recipe in a magazine and kept it to try on a year when I had a big rhubarb crop.
Ingredients
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4 kg rhubarb cut into 5cm chunks
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400 ml water
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around 1.2kg granulated sugar (600ml per litre of rhubarb juice)
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juice of 4 lemons
Cooking Instructions
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1
Place chopped rhubarb in a big pan (NOT aluminium) add water and bring to boil slowly.
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2
Turn heat down and leave to stew for 30minutes.
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3
When rhubarb is soft and juice very pink turn off the heat and allow to cool a bit.
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4
Use a jelly bag or a big sieve lined with a sterilised piece of muslin to filter juice. Set it over large bowl. Leave to filter for at least 6 hours or overnight if possible. Don't squeeze the bag as this will cloud the cordial.
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5
Measure amount of juice and pour into clean pan with Sugar(600g per litre)add lemon juice then heat stirring until sugar is dissolved. Then bring to the boil
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6
Pour into sterilised bottles and seal immediately.
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7
Should keep for about a year or once opened for a week in the fridge.
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8
I kept half of the pulp and the lemon pith and pips for my next recipe. I am planning a rhubarb cheese.
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9
Yielded more than 2litres so have that in mind and make sure you sterilised enough bottles
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10
Mix 60ml of cordial with cold water. Enjoy
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