- Preparation and cooking time
- Cook: -
- makes 600ml cordial
- 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.