My raspberry canes are heavy with fruit and I have just harvested the last of my rhubarb. My elderflower cordial is finished so I thought I would do a little experimenting.
I am so pleased with the result, and even happier with the knowledge that I have more than enough rhubarb in the freezer to keep me in cordial for the rest of the summer. Tastes pretty damn good with a splash of vodka too!
RHUBARB AND RASPBERRY CORDIAL
Makes approx 1 litre
600 g golden caster sugar
600 ml water
zest 1 large orange
zest 1 large lemon
50 ml lemon juice
100 ml orange juice
200 g raspberries
900 g rhubarb, chopped
2 thick slices fresh root ginger, peeled
Put the sugar and water in a large saucepan with the orange and lemon zest.
Bring to a simmer then add rhubarb, raspberries and ginger slices.
Cook the mixture over a medium heat until the rhubarb is soft and falling apart.
Pour the mixture through a colander, pressing out as much juice as possible then restrain the liquid through a sieve lined with muslin.
Pour the cordial into a 1 ltr sterilised bottle and store in the fridge for up to 1 month.
Serve approx 30 ml of cordial per 150 ml water, or to taste.