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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.
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 rhubarb
- 400 g granulated sugar
- 100 g fresh root ginger
- 600 ml 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.
Notes
Makes approximately 800 ml/1 ½ pints
Nutrition
Calories: 109kcalCarbohydrates: 28gProtein: 0.4gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 4mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 32IUVitamin C: 4mgCalcium: 30mgIron: 0.1mg