Rhubarb cordial

Ingredients

• 230 g Rhubarb, raw, cut into cubes
• 150 ml Water
• 100 g Cane sugar
• 1/2 pcs Orange
• 1/2 pcs Lemon
• 3 g Ginger root, peeled, grated

Method

1. Put the sugar in a large saucepan with 300ml water.
2. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
3. Cook the mixture over a medium heat until the rhubarb is falling apart.
4. Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles.
5. Keeps in the fridge for up to 1 month.
6. Serve approx. 20ml of cordial per 100ml water.