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.
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
- You need 4 kg of rhubarb cut into 5cm chunks.
- You need 400 ml of water.
- It's of around 1.2kg granulated sugar (600ml per litre of rhubarb juice).
- 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
- Place chopped rhubarb in a big pan (NOT aluminium) add water and bring to boil slowly..
- Turn heat down and leave to stew for 30minutes..
- When rhubarb is soft and juice very pink turn off the heat and allow to cool a bit..
- 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..
- 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.
- Pour into sterilised bottles and seal immediately..
- Should keep for about a year or once opened for a week in the fridge..
- I kept half of the pulp and the lemon pith and pips for my next recipe. I am planning a rhubarb cheese..
- Yielded more than 2litres so have that in mind and make sure you sterilised enough bottles.
- 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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