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drinks | makes 1 litre
1. Place the rhubarb in a pan with 75ml water over a low heat. Cook slowly until the juices start coming out of the rhubarb, then turn the heat up a little. Continue cooking until completely soft.
2. Line a large mixing bowl with a piece of clean muslin and tip in the rhubarb. Gather the corners of the muslin and tie together. Hang the bag over the bowl for several hours to drain.
3. Measure the juice: for every litre add 750g caster sugar and 75ml lemon juice. Pour into a pan on a medium heat and stir to dissolve the sugar. Turn off the heat before it boils. Pour into sterilised bottles and seal.
4. Serve 1 part cordial with 3 parts still or sparkling water.
Recipe Kate McCullough
Photo David Loftus
from Issue 17
ingredients• 1.5kg rhubarb, roughly chopped
• Caster sugar
• Lemon juice