“Rhubarb doesn’t freeze well. I prefer to preserve the abundance in the garden in a delicious cordial. Add to soda water, sparkling wine or gin.” -Kaelin Whittaker, Awn Kitchen.
| 4 kg | rhubarb, cut into 5cm lengths |
| 400 ml | water |
| 1.2 kg | granulated sugar |
| juice of 4 lemons |
Place the rhubarb in a saucepan, add the water and slowly bring to the boil, immediately turn down to a simmer. Cover and leave to stew for 30 minutes to 1 hour (until the rhubarb has broken down). Turn off the heat and allow to cool a little bit. Strain the rhubarb through cheesecloth for 6 hours or overnight if possible, don’t be tempted to squeeze or you will end up with a cloudy cordial. Measure the juice and pour into a clean saucepan, for each litre of juice, add 600 g sugar with the lemon juice. Heat, stirring, until the sugar is fully dissolved. Bring to the boil before placing in sterilized bottles or jars. Keeps for about a year in a cool dark place.