Rhubarb syrup

26 Jul 2021
rhubarb syrup cordial recipe

This pink syrup is great as a cordial or mixed with processco for an additional flavour dimension.

Very easy to make - all you need is a saucepan, seive and a piece of muslin cloth to strain the liquid through at the end.


Makes approx 300ml



450g rhubarb

250g caster sugar

300ml water

zest and juice of 1 lemon



Wash the rhubarb and chop into pieces. Place in a saucepan with the water, lemon zest & juice. Bring to boil and simmer until the rhubarb has broken down.

Pour the mixture through a seive into another clean heat-proof container. Return to the heat and stir in the sugar until dissolved.

Pour the mixture through a sieve again, this time lined with muslin, over a clean heatproof jug then transfer to a sterilised bottle.

Keeps in the fridge for up to 1 month.





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