Rhubarb cordial
Found this recipe in a magazine and kept it to try on a year when I had a big rhubarb crop.
Rhubarb cordial
Found this recipe in a magazine and kept it to try on a year when I had a big rhubarb crop.
Open in Cookpad AppSteps
- 1
Place chopped rhubarb in a big pan (NOT aluminium) add water and bring to boil slowly.
- 2
Turn heat down and leave to stew for 30minutes.
- 3
When rhubarb is soft and juice very pink turn off the heat and allow to cool a bit.
- 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.
- 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
- 6
Pour into sterilised bottles and seal immediately.
- 7
Should keep for about a year or once opened for a week in the fridge.
- 8
I kept half of the pulp and the lemon pith and pips for my next recipe. I am planning a rhubarb cheese.
- 9
Yielded more than 2litres so have that in mind and make sure you sterilised enough bottles
- 10
Mix 60ml of cordial with cold water. Enjoy
Cooksnaps
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