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)
Method
- 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.
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Recipe by Lesley Tumulty | Styling by Marlene Wessels | Photography by Nathalie Marquez Courtney