A Recipe For Rhubarb Cordial

A Recipe For Rhubarb Cordial

Rhubarb is one of those ingredients I’m never sure what to do with. Technically a vegetable, legally a fruit; it has a sour-bitter taste that lends itself to pies, crumbles, and cakes but can also be roasted, sautéed or stewed.

Rhubarb is divisive, that’s for sure. If you haven’t enjoyed the taste before and have since chosen to avoid it at all costs, I might be able to convince you to try brewing your own cordial out of these pretty yet tough pink stems. It’s possible to harvest rhubarb from March through to July, and if you haven’t grown your own then you might know someone who has. I’ve been gifted bunches from both friends and family, overwhelmed by their crop. Failing that, look in the reduced section of a supermarket for a few stems of this often overlooked vegetable.

This recipe for homemade cordial creates a lovely, gentle yet zingy rhubarb syrup you can use as a mixer in sparkling water or cocktails. I prefer a punchy cordial with lots of lemon and ginger to highlight the tangy flavour of the rhubarb which is in danger of being diluted when turned into a syrup. If you prefer a sweeter, gentler tasting cordial, feel free to reduce the amount of lemon and/or ginger you add.

A Recipe For Rhubarb Cordial


600g rhubarb, chopped
500g caster sugar
500g water
2 lemons, zest and juice
2 large slices fresh ginger, peeled


Add the water and sugar to a pan and bring to a simmer.

Add in the ginger, lemon zest and juice along with the chopped rhubarb.

Cook over a medium heat until the rhubarb starts to fall apart.

Pass the mixture through a sieve or a colander lined with a muslin cloth over a bowl or jug. Allow the syrup to filter through removing any bits. Put the rhubarb mix to one side.

Using a funnel, pour the rhubarb syrup into sterilised bottles. You can do this by washing them with soap and water and then boiling them or running them through a dishwasher before allowing them to dry on a low heat in the oven.

The rhubarb cordial is now ready to drink! It will keep up to 6 weeks in the fridge or can be turned into ice cubes and kept in the freezer until you need them.

With the leftover rhubarb mush, keep straining this through a sieving until you’ve removed most of the water. You’ll end up with a rhubarb compost that you can transfer to a sterilised jar and use as a topping on porridge and yogurt, or as the base for a crumble. It’s delicious however you eat it!

Pin This Post:
A Recipe For Rhubarb Cordial A Recipe For Rhubarb Cordial