← Nouns Cooking · British & Irish

Ingredients

• 500 g Rhubarb, chopped
• 300 g golden caster sugar
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 2 slices slices of fresh ginger (optional)
• 400 ml Water
• still or sparkling water, to serve

Method

1. Put the rhubarb, sugar, citrus zest and juice, ginger and water in a pan over low heat and stir until the sugar dissolves.
2. Bring to a simmer and cook for 10–12 min until the rhubarb has completely collapsed.
3. Pour into a sieve lined with muslin or a clean tea towel set over a bowl and leave to drip for 30 min. Press very gently at the end; squeezing hard makes it cloudy.
4. Pour into a sterilised bottle, cool and keep in the fridge. Dilute about 1 part cordial to 4 parts still or sparkling water and serve over ice.

Tips

• Keeps for 2–3 weeks in the fridge, or freeze in ice-cube trays.
• Don't throw away the pulp: stir it into yogurt or porridge.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Olive Magazine