Recipe: Tasty Rhubarb cordial

Rhubarb cordial. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the. If I ever had a signature fruit, rhubarb is mine, tart and sweet but mostly tart, in a good way. Find out how to make rhubarb cordial - an ideal way to use up older, larger rhubarb stems which can be made into a refreshing drink or drizzled over ice cream.

Rhubarb cordial Refreshing and delicious Rhubarb Cordial is a great thirst quencher on hot sunny days. Homemade rhubarb cordial is a deliciously tangy refreshing summer drinks. Bring to the boil and simmer gently until the rhubarb is soft, replacing any water that evaporates. You can have Rhubarb cordial using 4 ingredients and 10 steps. Here is how you cook it.

Ingredients of Rhubarb cordial

  1. You need 4 kg of rhubarb cut into 5cm chunks.
  2. You need 400 ml of water.
  3. It's of around 1.2kg granulated sugar (600ml per litre of rhubarb juice).
  4. Prepare of juice of 4 lemons.

The first thing to pop up in my vegetable patch each year is the rhubarb crop and it's always a sign that summer is well and truly on it's way. Rhubarb Shrub (Drink/ Cordial) Recipe Stewed Rhubarb (preserved for the winter) and recipe Recipe: Strawberry, Rhubarb and Ginger Cordial Pickled Rhubarb Recipe. Dilute with water to taste and serve with edible Allow to cool, then strain through muslin or a double-mesh sieve. Store the cordial in an airtight jar.

Rhubarb cordial step by step

  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.

Once the rhubarb has begun to fall apart, pour the mixture through a sieve into a heatproof jug to cool down. Once the cordial has cooled, transfer your rhubarb cordial into your storing bottles. Cut rhubarb into chunks combine with lemon and water in a large saucepan. Bring to a boil and simmer until rhubarb is tender stir in lemon juice. Strain through a cloth stir in sugar and bring to a boil.

Comments

Post a Comment

Popular posts from this blog

Recipe: Appetizing Marc Forgione's Rhubarb Mimosa

Marc Forgione's Rhubarb Mimosa . You can cook Marc Forgione's Rhubarb Mimosa using 4 ingredients and 5 steps. Here is how you achieve it. Ingredients of Marc Forgione's Rhubarb Mimosa It's 4 of stalks rhubarb, cut into 1/2-inch pieces (about 2 cups). It's 1 cup of sugar. You need 1 of sprig mint. It's 1 of 750 ml bottle prosecco, chilled. Marc Forgione's Rhubarb Mimosa step by step Combine the rhubarb, sugar and 2 cups medium water in a medium saucepan.. Bring to boil over medium-high heat and cook, stirring occasionally, until the rhubard is slightly broken down. (about 10 minutes). Remove from heat and add the mint; let sit 1 minute, then strain.. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool.. Divide th
Read more

Recipe: Delicious Portobello "burgers"

Image
Portobello "burgers" . Place the mushroom caps, smooth side up, in a shallow dish. When buying portobello mushrooms, pay really close attention to the way they are priced. I am sticking with the theme of quick and easy recipes as this good weather continues. Mushroom caps are marinated in a balsamic vinegar and garlic marinade, and grilled, which gives them a wonderful meaty flavor and. No, portobello mushroom burgers are not hamburgers. Like these portobello mushroom burgers… Thick, juicy, tender, and hearty, these burgers get the stamp of approval from both vegans. You can cook Portobello "burgers" using 8 ingredients and 6 steps. Here is how you cook it. Ingredients of Portobello "burgers" It's 4 large of Portobello mushroom caps (4 1/2). You need 1/4 cup of kraft zesty Italian dressing, divided. Prepare 4 of kraft big slice colby jack cheese slices. Prepare 1/4 cup of kraft real mayo mayonna
Read more

How to Cook Yummy Gillian's Lokshen Kugel

Image
Gillian's Lokshen Kugel . You can cook Gillian's Lokshen Kugel using 11 ingredients and 8 steps. Here is how you cook it. Ingredients of Gillian's Lokshen Kugel Prepare 400 g of dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen). It's 2 of medium eggs, beaten. It's 3 tablespoons of ground cinnamon. It's 4 teaspoons of ground ginger. Prepare 200 g of raisins. Prepare 1 of x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks. You need 3 of Bramley apples, peeled and coarsely grated. You need 175 g of seedless raspberry jam. It's of Juice and finely grated zest of 1 lemon. Prepare 125 g of margarine, plus extra to coat the inside of the baking dish. It's 3 tablespoons of granulated sugar, plus extra to sprinkle on top. Gillian's Lokshen Kugel step by step Preheat your oven to 180°C /
Read more