Rhubarb cordial
Few things compare to the refreshing delight of homemade rhubarb cordial on a hot day. It offers a perfect balance of sweet and tart, with a lovely pink colour that brightens up any table. And there is so much more to love about it. You can keep it classic and serve it chilled with still or sparkling water, or get creative and try freezing it into vibrant ice lollies, drizzling it into fizzy lemonade, or even swirling a splash into yoghurt or over pancakes for a fruity delight. Nothing beats the taste, and every drop is pure summer.
Ingredients
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2 l
Water
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900 g
Sugar
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1½ kilo
Red-stemmed or forced rhubarb, cut into smaller pieces
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
When selecting rhubarb, opt for stalks that feel firm and heavy for their size. Fresh rhubarb should snap easily when bent and have a glossy appearance. If the leaves are still attached, they should look fresh and red, not wilted or yellowing.
Our rhubarb cordial has a balanced sweetness that still lets the bright, tangy flavour of rhubarb shine through. If you prefer a sweeter cordial, simply increase the amount of sugar slightly when boiling the water and sugar together. If you prefer a tart, more pronounced rhubarb flavour, use a little less sugar at that stage. Keep in mind that the undiluted cordial will taste quite intense and tart, but once mixed with water, the flavour mellows and becomes refreshingly smooth.
FAQ: Questions about rhubarb cordial
Before you start making your rhubarb cordial, take a moment to look through the most common questions. You will find clear answers to help you along the way.
What is rhubarb cordial?
Rhubarb cordial is a sweet, concentrated syrup made by infusing fresh rhubarb in a sugar syrup. It has long been popular in Northern Europe, where rhubarb grows well in cooler climates and is often enjoyed during the spring and early summer months when it is in season.
Do I need to sterilise my bottles before storing rhubarb cordial?
Yes, you should sterilise your bottles before storing rhubarb cordial. Using clean, sterilised bottles helps prevent bacteria from spoiling the cordial. To sterilise bottles, wash them thoroughly with hot, soapy water, rinse well, and then place them in an oven at 140 °C until completely dry. Always sterilise the bottles shortly before filling them to keep them as clean as possible.
How should I store rhubarb cordial?
To store rhubarb cordial, pour it into clean, sterilised bottles while it is still fresh. Seal the bottles tightly and keep them in the fridge. Stored this way, the cordial will keep for about 3–4 weeks. Always check the cordial before use; if it shows any signs of fermentation or cloudiness, it should be discarded.
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb instead of fresh. Thaw it completely before adding it to the syrup, and drain off any excess liquid to avoid watering down the cordial. The flavour will be very similar, although the colour may be slightly paler than when using fresh rhubarb.
Nutritional values
Nutritional value, per
3717 Kcal
| Fibre | - | 57 gram fibers |
| Protein | 0.7 | 6 gram |
| Fat | 0.7 | 3 gram |
| Carbohydrates | 98.6 | 902.4 gram |
Recommended information
Serving suggestion
Homemade rhubarb cordial with three ingredients
There is a lovely ease to our rhubarb cordial recipe. We made sure to keep it as simple as possible, using only three ingredients to let the fresh flavour of rhubarb shine through. With just a bit of preparation, the recipe itself is very easy. Apart from that, waiting for it to be ready is the only real challenge.
Once you have seen how simple and satisfying it is to make rhubarb cordial at home, you might also want to try our elderflower cordial. It is every bit as easy and flavourful as this recipe.
Notes of floral tartness and sweetness
As rhubarb moves through the process, there is a wonderful shift in flavour, which gives the drink its bright, floral character. What starts out sharp and tart gradually mellows into a lighter, more delicate tang. The sugar helps draw out the natural sweetness tucked inside the stalks, revealing subtle floral notes that are not obvious at first but become more pronounced once the cordial is ready.
Refreshing drink for all occasions
Our rhubarb cordial is a handy companion for all sorts of moments. You can easily take it along on a picnic, pour it into glasses at a summer barbecue, or simply enjoy it over ice at home on a warm afternoon, diluted with still or sparkling water.
It is not only refreshing but also easy to use in different ways, letting you enjoy it however you like. A splash stirred into fresh lemonade gives it a sweet-tart lift, and once diluted with water, the cordial can be frozen into light, fruity popsicles. It also makes an elegant finishing touch drizzled over vanilla ice cream, panna cotta, or even a stack of pancakes.
Bring your own touch
The simplicity of this recipe makes it easy to add a few extra flavours if you feel like experimenting. Other red berries, such as strawberries or raspberries, blend naturally with rhubarb and deepen the colour to a richer pink or light red. Strawberries offer a rounded sweetness, while raspberries deepen the tartness of the rhubarb. Both should be added to the syrup at the same time as the rhubarb, letting the flavours infuse together.
Citrus fruits work well, too. Lemons deliver a clean sharpness, while oranges offer a sweeter, softer citrus note. Use either the zest, the juice, or both, depending on how strong you want the flavour to be. Add the zest and juice once the sugar has dissolved, just before you stir in the rhubarb.
If you want to include a subtle background flavour, add a few pieces of fresh ginger or a split vanilla pod with the rhubarb. Ginger introduces a warm, peppery kick, while vanilla softens the sharper edges with its mellow sweetness. If you want a richer sweetness, replace a small amount of the sugar with honey.
