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Rhubarb and Ginger Cordial


Makes approximately 3 litres

You will need:

A large pan or preserving pan

Jelly bag or muslin for straining the juice

Sterilised bottles and lids

1kg rhubarb, washed and chopped

2 lemons, quartered

50g fresh ginger, peeled and cut into 1cm slices

3 litres water

1.5kg granulated sugar


What you do:

Put the rhubarb, lemons, ginger and water in the pan.

Bring to the boil, stirring occasionally to prevent sticking.

Reduce to simmering and allow to simmer until the rhubarb is broken to a pulp.

Set up your pan and jelly bag or muslin ready for straining.

Remove from the heat and allow to cool slightly.

If the pulp is very thick, add enough boiling water from the kettle to make it softer.

Carefully transfer the rhubarb mixture to the jelly bag.

Cover and leave to drain overnight, you might need to place a plate with a weight on the top to press the juice through, as this is a quite dense consistency, however, DO NOT squeeze the bag unless you want your cordial to be cloudy.

Put the pan with the juice in on to boil, add the sugar, and stir to make sure it is dissolved.

Boil for 5 minutes, then carefully pour into your sterilised bottles, seal with the lids and allow to cool before moving to a cool cupboard.

Serve chilled with sparkling water for a refreshing summer drink, or add to your favourite sparkling wine or G&T.

This cordial should keep for up to a year, if you can leave it alone for that long.

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