Rhubarb cordial retains some of the tartness of rhubarb and makes an easy and delicious alternative to boughten soft drinks. It’s a beautiful pink drink and you still get most of the rhubarb left over to use for something else – ideal for mini rhubarb pies. Add some ginger or other spices to the mix if you want a change. Use some mixed spice, cinammon and nutmeg for a festive drink.
600g rhubarb stems, rinsed and chopped into short pieces.
Quarter of a cup of white sugar
A cup of orange juice and the zest of an orange
Cook the rhubarb, sugar and orange juice and zest gently on the stove, in the microwave or in the oven until the rhubarb is really tender. Allow to cool. Drain over a bowl in a sieve. Collect the juice and store in a jug or bottle in the fridge. Should keep for a week or two. Dilute about 1:5 in a glass with sparkling mineral water or soda water. Float a few borage or pineapple sage flowers in the glass for decoration.