About 400,000 women in Ireland have this condition and don’t know


The Cabinet Sub-Committee on Covid-19 currently has no women sitting on it. Why?

Lynn Enright

The London Fashion Week beauty trends you’ll actually want to wear

Holly O'Neill

The best lipsticks to launch in 2021, from hydrating balms to creamy mattes

Holly O'Neill

Cult perfume brand Le Labo is now a lot easier to buy in Ireland

Holly O'Neill

‘There can be no change without a voice’: Miss Limerick resigns from Miss Ireland competition

Jennifer McShane

12 Irish jewellery pieces to snap up for under €100

Victoria Brunton

Everything you need to know about the revised Living With Covid plan

Jennifer McShane

This impeccably finished Victorian terraced home in Donnybrook is on the market for 1.35 million

Lauren Heskin

Image / Editorial

Get Tickled Pink

29th May 2014

Rhubarb Cordial

Day-Glo, Barbie, watermelon – whatever you want to call it, this rhubarb cordial has to be the prettiest colour of pink ever. Turn it into a total summer treat by mixing it with some chilled Prosecco.

Makes 1.5 litres

You will need

2kg rhubarb stems, roughly chopped
8 star anise
1.2kg granulated sugar
2 large oranges
citric acid (optional)


  • Put all the rhubarb into a large pan and add 1.5 litres of cold water.
  • Using a potato peeler, take four or five strips of orange skin from each orange and add this to the pan with the juice from both oranges and the star anise.
  • Bring the rhubarb up to the boil then turn down the heat and simmer gently until the rhubarb is soft.
  • Take off the heat and cool for an hour.
  • Pour the rhubarb and juice into a large jelly bag (I used a clean white cotton pillowcase) hanging over a large bowl and allow the juice to drip through overnight.
  • Pour the collected juice into a pan and on a low heat add the sugar, but taste with a spoon as you go so until you get desired sweetness you want (you may not need all the sugar). Stir until the sugar has dissolved.
  • If you are planning to store the cordial, add 2 teaspoons of citric acid at this stage and it will keep for several months. Otherwise this is not necessary, although the citric acid gives the cordial a good kick. For a sharper flavour add the juice of three lemons. Allow the cordial to cool. Pour into sterilised bottles and store in the fridge. The cordial should keep in the fridge for a couple of months.


Want more gorgeous grub ideas? Our Pinterest board is packed with them.

Recipe by Lesley Tumulty | Styling by Marlene Wessels | Photography by Nathalie Marquez Courtney