Today we rhubarb’d. Same recipe. 1.5 litres of fruit. I had harvested a lot of rhurbarb, hoping to get a better fruitier flavour. No cinonman, but some fresh root ginger.
The sticks were chopped up into half inch pieces and boiled with the water. After some mashing, which happened rather quickly. The whole thing was passed through a tea cloth and a sieve. 400g of sugar was added and the liquid simmered to dissolve. Liquid was then cooled and decanted.
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Reblogged this on Linda's wildlife garden and commented:
Awesome thanks for sharing have a blessed day
How does it taste? I tried making cordial earlier in the summer and it didn’t taste the best.
Quite tart. But not too much. Could do with some more zingy ginger, and some sugar perhaps
rhubarb is a hard thing to make delicious, isnt it? I made rhubarb pickles this year and they were disgusting. lol