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.
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
Cover and macerate for an
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
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.
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.