Rhubarb and ginger cordial
Rhubarb and Ginger Cordial is a concentrated syrup with a delicious rhubarb and ginger flavour. It’s easy to make and even easier to drink diluted with whatever takes your fancy.
WHY MAKE RHUBARB AND GINGER CORDIAL?
I make fruit cordials because they taste so much nicer than anything you can buy. I’m also a big fan of the combination of sharp-tasting rhubarb and warming ginger. By making it myself I know exactly what goes into this drink and, while it does contain sugar, there are no preservatives and there is nothing ultra-processed.
WHAT IS A CORDIAL?
It wasn’t until I started to research this that I realised that a cordial is defined differently in the UK to the USA. This cordial is a concentrated sweet fruit-flavoured drink that should be diluted with water before drinking. However, in the USA a cordial is an alcoholic liqueur.
WHAT’S THE DIFFERENCE BETWEEN CORDIAL AND SQUASH?
Both are fruit flavoured and sweet and must be diluted before drinking. However, cordial is generally a more concentrated syrup than squash or ‘diluting juice’ as it is often known.
WHAT INGREDIENTS DO I NEED TO MAKE RHUBARB AND GINGER CORDIAL?
You only need four ingredients to make this cordial and one of these is water! Here is what you need:
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.
WHAT IS RHUBARB?
Rhubarb is actually a vegetable that is mainly served as a fruit. I know it seems strange but tomatoes are a fruit and we serve them as a vegetable, so it’s really not quite so strange after all!
Rhubarb is a hardy perennial plant that is easy to grow find out more about growing rhubarb from the Royal Horticultural Society. Rhubarb has edible pink, red, or pale green stems and large dark green leaves. You can safely compost rhubarb leaves but do not eat them as they are poisonous.
Rhubarb has a tart flavour and is really too sharp to eat raw, but combine it with sugar and other ingredients and it has a delicious tangy taste that is ideal in desserts.
WHAT IS ROOT GINGER?
Root ginger which is a rhizome. And a rhizome is a thick underground stem that sprouts roots and shoots. It’s readily available in most supermarkets and greengrocers. For this recipe the fresh root ginger is peeled and chopped; this allows all the ginger flavour to permeate the cordial.
WHAT KIND OF SUGAR SHOULD I USE TO MAKE CORDIAL?
I use white granulated sugar to make the cordial. It is readily available and unlike brown sugar it has no flavour of its own to detract from the fruit flavours.
HOW DO I STERILISE THE BOTTLES?
There are many different ways to sterilise glass bottles including putting them in a hot wash in the dishwasher. This is how I sterilise my bottles for this recipe:
- Wash and rinse the bottles and lids.
- Put the wet glass bottles flat on a baking tray or roasting tin.
- Place in the oven at 120C (250 F). The water creates steam which helps to sterilise the jars.
- Pour boiling water from the kettle over the lids then drain and leave to dry on kitchen paper.
- Take the bottles out of the oven, leave them for 5 minutes to cool a little then fill them with cordial and put on the lids.
- When the bottles and cordial has completely cooled check that the lids are tight and tighten further if needed.
HOW SHOULD I STORE RHUBARB AND GINGER CORDIAL?
Store Rhubarb and Ginger Cordial in sterilised bottles in the refrigerator for up to one month. There are only two of us and the cordial lasted about a week! It’s just so delicious that it’s never going to last for a month.
CAN I FREEZE CORDIAL?
Yes, you can extend the storage time of your cordial by pouring it into freezer proof boxes and freezing for up to 6 months. This is useful if you have a glut of rhubarb and want to make it and keep some for when your rhubarb has finished. Defrost the cordial in the refrigerator for best results.
Think carefully about the size of container that you use to freeze the Rhubarb and Ginger Cordial and choose something that reflects how much you are likely to use quickly, as the cordial will deteriorate more quickly after freezing and defrosting. You will still have at least a week to use what you have defrosted.
CAN I MAKE A LARGER QUANTITY OF CORDIAL?
Yes, you can double the recipe, but I wouldn’t recommend making any more than that . Making double quantities is helpful if you plan to freeze some cordial.
VEGETARIAN
This recipe is suitable for vegetarians and vegans.
GLUTEN FREE
There are no wheat products in this recipe, and it is suitable for a GF diet. As always you should check every ingredient to ensure that it meets your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
HOW SHOULD I SERVE RHUBARB AND GINGER CORDIAL?
Rhubarb and ginger cordial is a versatile and delightful drink that can be served in a variety of ways, depending on the occasion and your personal preferences. Here are some suggestions for making the most of this delicious drink:
Classic Refreshing Drink
To enjoy the pure flavour of rhubarb and ginger, dilute the cordial with still or sparkling water. For a standard serving:
- Add 1 part cordial to 4 parts water, adjusting to taste.
- Serve over ice for a crisp and invigorating drink.
- Garnish with a rhubarb stirring stick, a slice of fresh ginger or a sprig of mint for a fun presentation.
Hot Drink
During colder months, rhubarb and ginger cordial can be served warm for a soothing effect:
- Mix 1 part cordial with 4 parts hot water.
- Pour into a mug and enjoy as a comforting alternative to tea.
- You could add a cinnamon stick or a slice of orange.
Mocktails
Use the cordial as a base for non-alcoholic cocktails:
- Mix with tonic water, ginger ale, or lemonade for a fizzy treat.
- Layer with fruit juices such as apple or cranberry for extra depth of flavour.
- Serve in a stylish glass with crushed ice and fresh fruit garnishes like lemon or lime slices.
Cocktails
Transform the cordial into a key component of cocktails for an adult twist:
- Combine with prosecco or champagne for a refreshing rhubarb bellini.
- Mix with gin or vodka, along with soda water, for a sophisticated highball.
- Experiment with bitters or herbal liqueurs for a unique blend of flavours.
Cooking and Culinary Uses
This cordial is not limited to drinks—it can also enhance your culinary creations:
- Drizzle over desserts such as ice cream, pancakes, or waffles.
- Mix with icing sugar and use as a glaze for cakes to add fruity notes.
- Add a splash to salad dressings or marinades for a surprising kick.
Whether you serve it as a refreshing drink, a recipe ingredient, or a creative addition to cocktails, Rhubarb and Ginger Cordial will bring a burst of flavour to your table!
RHUBARB AND GINGER CORDIAL
Equipment
- Large saucepan
- chopping board
- Sharp knife
- Measuring spoons
- wooden spoon
- weighing scales or cup measures
- colander or sieve
- jelly bag or muslin
- ladle
- funnel or jug
Ingredients
- 500 g (4 cups) rhubarb
- 400 g (2 cups) granulated sugar
- 100 g (¾ cups) fresh root ginger
- 600 ml (1¼ pt) water
- 3 tbsp lemon juice
Instructions
- Wash 500 g (4 cups) of rhubarb.
- Cut the rhubarb stems into small pieces and put into a large non-reactive pan.
- Peel the 100 g (3/4 cups) ginger and cut it into small pieces. Add the ginger, 400g (2 cups) sugar and 600 ml (1 ¼ pints) water to the pan.
- Heat gently, stirring occasionally until all the sugar has melted.
- Bring to the boil and boil for 4 minutes.
- Add 3 tbsp lemon juice and leave to cool for 20 minutes.
- You can use this time to sterilise your bottles.
- Put a piece of muslin or a jelly bag over a colander or sieve and place this over a large jug or bowl.
- Ladle the rhubarb mixture into the colander and leave until all the juice has run through.
- Use a funnel, or a jug, to pour the Rhubarb and Ginger Cordial into the sterilised bottles.
- Seal the bottles and leave to cool, then store in the refrigerator for up to a month.
- Serve diluted 1 part cordial to 4 parts water, add to cocktails or mocktails. You can also use the cordial to drizzle over desserts.
Rhubarb and ginger is one of my favourite flavour combinations so when I saw this recipe I had to give it a try. It’s perfectly balanced and I enjoy adding it to sparkling water. However, it all makes a great addition to my G&T. Delicious!
Thank you. Yes, it’s lovely with spirits like gin and vodka too.
Your site is looking fabulous Janice. Rhubarb and ginger is such a good combination, absolutley love the sound of this. Our rhubarb collapsed in the drought this spring – hopefully it will come back at some point this summer and I can give your recipe a go.
Thank you so much, I’m very pleased with the site. Hope your rhubarb recovers and you can make the cordial.
Brill summer combo of flavours, I can’t help myself but always add a little more ginger than a recipe says so I made it extra fiery and I have zero regrets, it was really delicious.
That’s the joy of making your own, you can make it as fiery as you like!
can this recipe be canned?
Hi Jane, I’m not an expert in canning but I can see no reason why you shouldn’t can the cordial.