Hello and welcome back to my kitchen at HowdyRecipes.com!
My name is Neeru, and today, I’m going to show you how to make a delicious and refreshing Rhubarb Cordial Recipe. Rhubarb cordial is a sweet, tangy, and fruity syrup made by gently cooking fresh rhubarb with sugar, water, and sometimes lemon juice.
You’re in for a treat if you haven’t tried it yet. This homemade drink is bright pink, slightly tart, and perfect for hot days or anytime you want a fruity pick-me-up.
I make this every year when rhubarb is in season, and honestly, it never lasts long in my fridge. The best part is that it is very simple. You only need a few basic ingredients, and the result tastes so much better than any store-bought version.
Let’s get into the recipe!
Rhubarb Cordial Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: Makes about 750 ml cordial
- Shelf Life: Up to 2 weeks in the fridge (or freeze in portions)
This rhubarb cordial is sweet, tangy, and loaded with natural flavor. You can mix it with cold water, soda, or even use it in cocktails or desserts.
Ingredients
You will need the following ingredients to start making the Rhubarb Cordial Recipe:
| Ingredient | Quantity |
|---|---|
| Fresh rhubarb | 500 grams |
| Granulated sugar | 350 grams |
| Water | 600 ml |
| Lemon juice | 1 large lemon (about 2 tbsp) |
| Lemon zest (optional) | 1 tsp |
If you want a slightly spicy twist, you can even throw in a small piece of ginger while cooking.
Equipment Needed
Gather the following equipment for making your Rhubarb Cordial Recipe:
- Large saucepan
- Fine mesh strainer or muslin cloth
- Mixing spoon
- A jug or bowl for collecting juice
- Clean glass bottles or jars for storing cordial
- Knife and chopping board
- Funnel (optional but helpful for bottling)
How to make Rhubarb Cordial Recipe
Step 1: Wash and chop the rhubarb
Start by washing the rhubarb stalks thoroughly. Cut the ends off and then cut them into pieces that are 1 inch long. Don’t worry about being too precise here—just chop them evenly.
Step 2: Cook the rhubarb
Place the chopped rhubarb in a large saucepan along with water, sugar, lemon juice, and zest (if using). Stir everything together.
Turn on the heat and bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for 15 to 20 minutes, or until the rhubarb is soft and falling apart.
Step 3: Strain the liquid
Now turn off the heat and let it cool slightly. Place a fine mesh strainer or muslin cloth over a clean jug or bowl. Pour the mixture through slowly, letting all the juice drain through.
Don’t press the pulp too hard or the cordial may turn cloudy. Just let it drip naturally for the clearest liquid.
Step 4: Bottle the cordial
Once all the juice has drained, transfer the cordial into clean glass bottles or jars using a funnel. Let it cool completely before sealing.
Keep in the fridge and use within two weeks. You can freeze it in small pieces if you want to retain it longer.
Serving Suggestions
I like to serve rhubarb cordial recipe chilled over ice with a splash of cold water or sparkling soda. It’s so refreshing on a hot day.
Sometimes, I mix it with lemonade for a fruity twist or use it as a base for summer cocktails when friends visit.
It also tastes lovely drizzled over vanilla ice cream or mixed into yogurt. I’ve even used it to soak cake layers for a fruity flavor. There are so many ways to enjoy it!
History and Origin
I love knowing where my ingredients come from. Rhubarb has such a fascinating story. It started out over 2,000 years ago in Asia, used mostly for medicine in places like China and Tibet.
When it reached Europe in the 1600s, people began cooking with it once sugar became common. Cordials also began as healing drinks. By the way, I would recommend that you know the Meghan Markle Pasta Recipe.
Over time, the rhubarb cordial recipe became a spring favorite in Britain and Northern Europe. I find it amazing how something so simple carries such a rich history.
Nutritional Information (Per 100 ml of cordial)
This Rhubarb Cordial Recipe contains the following nutrients, as I have given in the table below:
| Nutrient | Amount |
|---|---|
| Calories | 115 kcal |
| Carbohydrates | 29 g |
| Sugars | 28 g |
| Fat | 0 g |
| Protein | 0.2 g |
| Fiber | 0.4 g |
| Vitamin C | 5% RDA |
Please note this is an estimate, and values may vary depending on how much water or sugar you adjust.
Storage Techniques
I always store my rhubarb cordial in clean, airtight glass bottles once it has cooled completely. I keep it in the refrigerator, where it stays fresh for up to two weeks.
If I’ve made a big batch, I pour some into ice cube trays and freeze it because it’s so handy for quick drinks later. Just pop a cube into sparkling water or cocktails.
Proper storage keeps the flavor bright and fresh, and I never have to worry about wasting any.
Recipe Card
Rhubarb Cordial Recipe
Ingredients
Equipment
Method
- Start by washing the rhubarb stalks thoroughly. Cut the ends off and then cut them into pieces that are 1 inch long. Don’t worry about being too precise here—just chop them evenly.
- Place the chopped rhubarb in a large saucepan along with water, sugar, lemon juice, and zest (if using). Stir everything together.
- Turn on the heat and bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for 15 to 20 minutes, or until the rhubarb is soft and falling apart.
- Now turn off the heat and let it cool slightly. Place a fine mesh strainer or muslin cloth over a clean jug or bowl. Pour the mixture through slowly, letting all the juice drain through.
- Don’t press the pulp too hard or the cordial may turn cloudy. Just let it drip naturally for the clearest liquid.
- Once all the juice has drained, transfer the cordial into clean glass bottles or jars using a funnel. Let it cool completely before sealing.
Notes
Conclusion
Making the rhubarb cordial recipe at home always brings me joy. It’s one of those recipes that feels old-fashioned in the best way, as simple, seasonal, and full of flavor. I love how just a few ingredients can turn into something so refreshing and versatile.
Whether you sip it with soda, stir it into a cocktail, or pour it over dessert, it never disappoints. I hope you give this recipe a try and enjoy it as much as I do. Let’s keep homemade traditions alive!
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Frequently Asked Questions (FAQs)
How long does homemade rhubarb cordial last?
I usually store mine in the fridge, and it stays fresh for up to two weeks. You can also freeze it in small portions if you want to keep it longer.
Can I make the rhubarb cordial recipe without sugar?
Yes, but the flavor will be very tart. You can use natural sweeteners like honey, maple syrup, or a sugar substitute, but adjust the amount to suit your taste.
Do I need to peel rhubarb before making cordial?
No, there’s no need to peel rhubarb. Just wash it well and chop it. The skin gives the cordial its beautiful pink color.
Can I use frozen rhubarb to make cordial?
Absolutely! Frozen rhubarb works just as well. Just thaw it before cooking, and use the same amount as fresh.
What can I mix with rhubarb cordial?
I love mixing it with cold water, sparkling soda, or lemonade. You can also use it in cocktails or drizzle it over desserts like ice cream or cakes.
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