My First Adventure: Rhubarb Cordial

I thought I’d start with an easy one, and one that went remarkably well – just so you feel like I might have something useful to say at some point!

Now I don’t know about you but I find water much more palatable when it has a flavour but I’ve noticed that the usual squashes, etc. I drink are full of nasties, so I decided to try and make my own. When you make it at home though, you can call it cordial, which makes it sound much posher, I think.

My recipe is for rhubarb, because I’m lucky enough to have it growing in my garden but you can do this with most fruits just fine.

What you need:

  • Raw rhubarb – I had a 500g harvest from my plant
  • Raw ginger – I put in a piece roughly the size of both my thumbs together, and I have relatively manly hands!
  • Caster sugar – I whacked in ~125g and that’s made a cordial that’s plenty sweet-enough for me
  • Water
  • Saucepan
  • Sieve
  • Tea-towel
  • Bowl
  • Receptacle for the finished product

 

How you make it:

  1. Gather your fruit and chop into relatively small (1 inch) pieces. If you’re using rhubarb, the leaves are poisonous so leave those behind
  2. Peel and chop the ginger into chunky slices
  3. Pop the fruit and ginger into a pan and add the water – I used somewhere between 50-100ml for this
  4. Bring to the boil, then take down to a simmer and let it simmer until the fruit is soft
  5. Once softened, line your sieve with a clean tea-towel and place over a bowl. Pour your fruity water mixture into the tea-towel. Let sit and drain for as long as it needs. (Mine sieved through almost instantly)
  6. Discard the pulp, then add the liquid back to your pan, along with the sugar and heat gently until the sugar has dissolved – taste it along the way to be sure you’ve got it sweet enough for you
  7. Let cool, then pour into it’s final container. Use as a normal cordial!

 

Rhubarb Final

Done! (No posh jars here, just a bit of plastic!)

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