With an abundance of rhubarb at this point in Spring, I like to make batches of cordial to enjoy both now and later in the year. This is the first preserve of the season.
I follow a simple recipe with one kilo of rhubarb but it can be adjusted if you have less. I put 600g of caster sugar in a large saucepan with 600ml water. I bring this to a simmer before adding the zest and juice of two oranges and two lemons then I add 1kg of rhubarb (washed, trimmed and chopped) and a generous slice of fresh ginger (peeled).
I cook the mixture over a medium heat until the rhubarb falls apart. I then pour the mixture through a fine jelly bag into a saucepan and let it drip for a few hours before pouring it into sterilised bottles. I use glass bottles for the cordial we are going to drink now (it keeps in the fridge for up to one month) and plastic milk bottles for the freezer. It keeps well in the freezer for several months.
We particularly enjoy it with sparkling water and as a guide we serve 25ml of cordial for 100ml of water, but that very much depends on taste. A sprig of fresh mint in the glass is a lovely addition too!