As much as our whole family LOVES the Rhubarb Polenta Cake I wrote about recently; enough is enough. The 3 kg rhubarb that my father-in-law brought from his garden last week should at least partially be used for another purpose! I remember rhubarb cordial from when I was little — my mum used to make it, and it was always super refreshening when it was hot outside. It’s quick and easy to make, and lovely served with ice cold water and a slice of lemon.
Here’s the recipe:
1 kg rhubarb cut in chunks
550 g sugar
1 l water
Bring everything to a boil in a non-reactive pot. Leave to simmer for 10 minutes, then turn of the heat and leave to infuse for an hour. Sieve and bottle — keeps for a few weeks in the fridge. (You can use the leftover rhubarb for desert!)
Mix one third of cordial with cold water! Enjoy!