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Ingredients

Method

  • STEP 1

    Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.

  • STEP 2

    Cook the mixture over a medium heat until the rhubarb is falling apart.

  • STEP 3

    Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.

  • STEP 4

    Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

Goes well with

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A star rating of 4.9 out of 5.24 ratings
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