Rhubarb, rhubarb

 

 

Edit: We didn't follow any particular recipe for this cordial.

We try to add as little water as possible when softening the rhubarb so not to dilute it. We test the rhubarb with a fork when softening it and take it off the heat immediately as we don't like to let it stew. We leave the pulp to strain in a jam muslin overnight(remember to scald the muslin in boiling water). We're stingy on the sugar when making the syrup so that the rhubarb flavour is very raw. We add the juice of a couple of lemons for a more rounded tang. We don't add citric acid as this makes the cordial too sharp; we make it in small batches so we don't need to add preservatives in addition to the sugar. We keep the cordial in the fridge, though we use it up very quickly.

Hope this helps :)

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