Feeling cordial: Rhubarb and Ginger




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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