Emma’s Rhubarb & Ginger Cordial

Yum. This is simply delicious on a hot summers day. If you have rhubarb in abundance (like my friend Emma who gave me a massive bag of it this week) – making this cordial is a great way to use it up. Keep it in the fridge and serve with sparkling water, or even better make a Rhubarb Collins!


  • 1 kilo of freshly cut rhubarb
  • 600g caster sugar
  • 2 large oranges
  • 2 large lemons
  • 2 knobs of ginger (a knob being about 5cm long)
  • 600 ml water

You will need a jam strainer or muslin bag for this recipe.


  • Wash and chop the rhubarb into chunks
  • Using a micro plane, grate all the zest off the oranges and lemons
  • Juice the oranges and lemons
  • Peel the ginger and slice into thick chunks
  • Put the sugar and water into large pot and bring to a simmer for 2 minutes (this is now sugar syrup)
  • Add all the other ingredients and simmer over a medium heat until the rhubarb is completely mushy
  • Turn off the heat and leave to steep with the lid on while you prepare your bottles
  • Turn your oven on to bake at 150°
  • Wash two 500 – 600ml glass bottles in warm soapy water
  • Dry the bottles with a clean tea towel and lay on the rack in the oven
  • Bake for 15 mins to sterilize
  • Sterile the lids and a funnel in boiling water
  • Place your muslin bag or jam strainer over a large, sterilized pyrex jug
  • Ladle the rhubarb mixture into the bag / strainer and let it drain through (I hook mine over the door knob so that I can get on with cleaning up)
  • Pour the cordial into the sterilized bottles and seal
  • Store in the fridge for up to a month

Because my cooking is better than my photography I sometimes use stock images tp show what it should look like. The cover image of this recipe belongs to Alexandra Anschiz

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