Have you ever wondered how to make homemade rhubarb cordial?
Each year, we’re treated to an abundance of rosy tinged rhubarb; cut some stalks and they’re quickly replaced with more.
Which sometimes means that we have a glut of it — and there’s only so much rhubarb crumble that one girl can eat!
We recently bought some delicious Rhubarb and Rosehip cordial from our local farmer’s market and suddenly realised that this is exactly what we could be doing with our own rhubarb.
With a little bit of guesswork we managed to create the perfect mix.
Here’s how to make your own delicious homemade rhubarb cordial.
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How To Make
You’ll need:
- 500ml water
- 500g of golden caster sugar
- The juice of 1 large orange plus the zest and some of the rind
- The juice of 1 lemon plus the zest
- 6 stalks of fresh rhubarb
The method is deliciously straightforward too! Super simple and very quick.
Chop the rhubarb into nice chunks then boil it up in a pan with the orange and lemon juice, plus the zest and rind, until the rhubarb is soft and breaking up.
Then add the sugar. My preference is golden caster because it has a lovely caramel flavour but any would do — I used plain old granulated the first time and that worked nicely too.
Bubble the mixture until the sugar has completely dissolved.
Leave to cool then strain* the mix into a bottle or jug.
*We couldn’t be bothered to wait for it to strain though a muslin. If you did have the patience for this, you’d be rewarded with a beautiful clear liquid. We just used a sieve and — as a result — our cordial is cloudy.
But hey — it still tastes amazing!!!
NB: Life’s too short for waiting around for homemade rhubarb cordial to strain through a cloth! MUCH nicer to be sat in the garden drinking it :)
Serve with plain water, sparking water or — ahem — Prosecco (depending on what time of day it is). And a liberal helping of ice.
Or you can even turn it in to an amazing cocktail!!
The Taste of Summer
How Long Will It Keep?
I suppose (as this is a recipe) I should be able to tell you exactly how long to keep the cordial for, but my boy and I haven’t managed to keep any for longer than two days (greedy goblins).
We’ve tried to hazard a guess and we reckon that a week — in the fridge — would be a fair estimate.
One last thing I should mention! The strained rhubarb makes THE most amazing compote. Perfect when served with creamy greek yoghurt or ice-cream. Pop it in a sealed tub in the fridge and it will stay good for a week or so.
If you can manage to keep it that long ;)
Plus, if you’re feeling like you’d like something a little more ‘substantial’ — for want of a better word — why not make Rhubarb, Strawberry and Ginger Eton Mess? This lovely recipe is a twist on a classic and absolutely delicious.
A little Bit Of History
My grandad — who sadly passed away a few years ago — was a really keen gardener.
His vegetable plot was long and wide but the soil quality poor and jet black.
Nan and grandad’s house was built near a coal mine and the earth in his garden was almost like coal dust; I’ve never seen anything like it before, or since. You’d almost think that it would be too arid to sustain the growth of any plant life but year in, year out, my grandad grew the most wonderful runner beans, beetroot and rhubarb.
Whenever we went to visit, we’d always end up taking home a bag of whatever was in season; plus a jar of my nana‘s marmalade, pickled beetroot or pickled onions.
For which she was legendary.
So when grandad died and the house had to be sold one of the things I wanted to take — as a memento — was a rhubarb plant .
We have it in our garden now and my grandad would be so proud to see it growing there.
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Homemade Rhubarb Cordial
This gorgeous cordial is one of the best ways to use up a glut of rhubarb in the garden. Really easy to make and tastes delicious!
Ingredients
- 500ml water
- 500g of golden caster sugar
- The juice of 1 large orange plus the zest and some of the rind
- The juice of 1 lemon plus the zest
- 6 stalks of fresh rhubarb
Instructions
- Chop the rhubarb into nice chunks then boil it up in a pan with the orange and lemon juice, plus the zest and rind, until the rhubarb is soft and breaking up.
- Then add the sugar. My preference is golden caster because it has a lovely caramel flavour but any would do — I used plain old granulated the first time and that worked nicely too.
- Bubble the mixture until the sugar has completely dissolved.
- Leave to cool then strain the mix into a bottle or jug.
Notes
We couldn't be bothered to wait for it to strain though a muslin. If you did have the patience for this, you'd be rewarded with a beautiful clear liquid. We just used a sieve and — as a result — our cordial is cloudy. But hey — it still tastes amazing!!!
Life's too short for waiting around for homemade rhubarb cordial to strain through a cloth! MUCH nicer to be sat in the garden drinking it :)
Serve with plain water, sparking water or — ahem — Prosecco (depending on what time of day it is). And a liberal helping of ice.
Or you can even turn it in to an amazing gin and rhubarb cocktail!!
Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.
This sounds lovely! I disagree with you on the rhubarb crumble, I could eat that day in day out! It’s amazing how you can keep regrowing things. My neighbours, who must be in their 80s, grow rhubarb which used to be grown by HIS dad, now that must be really old!
Haha!! I got SO sick of rhubarb crumble a couple of years ago. We were literally eating it every other day! And yep — I totally agree — these plats must be about 50 or 60 years old!! It’s amazing! :)
How lovely that every year you have that reminder of your grandfathers garden :)
I absolutely LOVE it that we have a little piece of his garden as a reminder. He’d be so chuffed to see that we’ve got it! And his beans :)
I love this post! I’m a very keen homegrower myself though sadly have never been good at rhubarb, even though I love eating it. Luckily the next door neighbours had a glut this year so gave me several armfuls, but there is only so much stewed rhubarb you can take so this recipe is perfect.
Your post also spoke to me because I remember my grandparents through gardening; runner beans in particular! It’s lovely to remember them in such a practical way.
#twinkletuesday
It’s so odd — we have never really done anything to grandad’s rhubarb — it seems quite happy where it is — I think the trick is well drained soil and a nice sunny spot! Definitely make some the next time your neighbour gives you a load — I only used 6 fairly small stalks and it made a whole bottle! :)
yum! this sounds great for summer!
It’s delicious Tianna — SO lovely on a hot day! Although I *might* have finished the last of the bottle! And it’s nighttime ;)
Despite not liking rhubarb, your photos make it look so enticing! They’re brilliant :) also what a beautiful thing to replant your grandad’s rhubarb plant in your own garden :) Mim x #twinklytuesday
Aaah such a shame you don’t like it Mim!! You’re totally missing out on this lovely cordial :) It’s so delicious!
How special to have a piece of Tour Grandad like that. As soon as I saw the rhubarb I had to read your post as it brought back special memories of my grandad. He grew lovely rhubarb too! #twinklytuesday
Funny isn’t it? It’s such an old fashioned thing to grow in your garden :) Lots of people associate it with their grandparents. It’s lovely :) x
This is such a lovely way to continue your Grandad’s legacy =)
Thanks Merlinda — I think so too :) He’d be so pleased to see that we’re still enjoying his rhubarb :)
Sounds so lovely and tasty. My grandpa used to grow the best rhubarb. I love your photography by the way! :-) xx #twinklytuesday
It’s such a fab thing to make with it :) I wish my grandad was still here so he could try it. Thanks for your lovely comments re the photography! Am just finding my way around the camera! :)
That looks amazing and we have lots of rhubarb, must give it a go. What a perfect way to remember your grandad too! :) xx
Honestly — do it. It takes 10 minutes. It’s such a fab way to use it — especially as you can mix the leftovers up with yoghurt :) YUM!
I love rhubarb will definitely be trying this one out :D thank you. I rescued my grandads honey suckle when mum sold their house after they passed so can completely relate and I am sure he will be very proud of your cordial. xx #TwinklyTuesdays
Aaah it’s so nice isn’t it, to have a living, lasting reminder. He;s be so chuffed to see his plants doing so well — and being put to such good use :) x