This makes a delicious, refreshing summer drink and is a good way to use up excess garden rhubarb, as you can freeze it in batches. The recipe comes from my book Taste.
Makes 650ml
680g trimmed rhubarb
680g granulated sugar
1 lemon, juiced
a generous teaspoon distilled rose water
Cut the rhubarb stems into 2.5cm chunks. Mix with the sugar in a china bowl. Cover and macerate for an hour. Add 250ml water and transfer to a non-corrosive saucepan. Dissolve the sugar over a low heat, bring to the boil, then simmer covered for 20 minutes, or until the rhubarb disintegrates and releases its juice. Tip into a muslin jelly bag suspended over a clean bowl and leave to drip for 6 hours.
Return the liquid to a non-corrosive saucepan and boil vigorously for about 10 minutes. It should reduce by about 100ml. Remove from the heat, stir in the lemon juice and pour, while warm, into a sterilised bottle or jar. Once cold, add the distilled rose water. Seal, shake and store in the fridge.
To serve, put a few ice cubes in a glass, add cordial to taste, top up with cold water or soda and stir.
