AuthorBen WatsonCategorySpring, SummerArguably the most versatile of of vegetables, I’m a big fan of all things rhubarb; from chutney to savoury compot to crumble to frangipane to bottling to my own rhubarb cordial.
Few things beat homemade rhubarb & lemon cordial on a warm day. Sharp, fragrant and brilliantly pink, this cordial balances the tartness of fresh rhubarb with plenty of citrus and just enough sweetness. Whether you press the rhubarb or take the slower route and poach it gently, the result is proper old-fashioned cordial with a little more character - refreshing, nostalgic and well worth the effort.
Add the chopped rhubarb, citrus peel and water to a large saucepan and gently simmer for around 10 minutes until the rhubarb has softened and begun to break down. Thicker stems may need a few extra minutes.
Strain the mixture through a muslin cloth or fine sieve, squeezing out as much liquid as possible to extract every last drop of flavour.
Return the strained liquid to a clean pan and add the lemon and orange juice along with the sugar. Gently heat, stirring until the sugar has fully dissolved. Taste and adjust the sweetness if needed.
Hot fill into warm sterilised bottles at roughly 75–85°C. Warming the bottles first helps reduce the risk of cracking from thermal shock.
Fill almost to the brim, seal immediately and briefly lay the bottles on their sides to sterilise the lids.
Stored somewhere cool, it’ll happily keep for months. If you want an extra-long shelf life, repasteurise in a water bath.
To serve, dilute with approximately three parts sparkling water and plenty of ice.