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.

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