Rhubarb and Ginger Cordial Recipe
This is derived form a Perch Hill recipe, but I have replaced the star anise and oranges with fresh root ginger. Makes 1 1/2 litres 1. 2kg rhubarb stems 2. 600g granulated sugar (you can add more sugar to suit your tastes) 3. Thumb size (large thumb size!) piece of root ginger 4. Citric acid Roughly chop the rhubarb stems and place in a large pan with 1.5 litres of cold water. Peel the ginger and roughly chop, add this to the pan. Bring the rhubarb to the boil, then reduce the heat and simmer until the rhubarb is soft. Allow to cool for 1hour Once cool pour the rhubarb, ginger and juice into a jelly bag hanging over a large bowl and allow to drip through over night (you can also use a nylon sieve lined with clean muslin if you don't have a jelly bag) Pour the juice you have collected overnight into a pan and on a low heat add the sugar and stir until dissolved. Add 2 teaspoons of citric acid and it will allow the cordial to be stored for several months Allow the cordial to cool then pour into sterilized bottles (I use half a Milton tablet overnight but you can heat the bottles in a low oven for 5 minutes) To serve dilute the cordial with water, fizzy or still, or to make it delicious dilute with Indian Tonic Water!! This should store in the fridge for a couple of months
