Friday, 16 June 2017
So far I have added a shot glass full to a Vodka & Tonic, and a half pint of cider. It's full range of uses are still work in progress.
500g pink rhubarb
300g caster sugar
Zest & juice of 1 orange
Zest & juice of 1 lemon
1 slice of root ginger
Put all the ingredients in a pan. Cover and bring to the boil. Simmer until the rhubarb has completely fallen apart.
Pour through a clean muslin into a heatproof jug and then into sterilised bottles.
Keeps in the fridge for up to 1 month.
Add 100ml of sparkling water to 25ml of cordial, or to taste.
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