This year seems to be a great year for rhubarb and strawberries. The plot is awash with bright red berries, and the rhubarb is looking more and more like its giant cousin, Gunnera. As the weather hots up, its always good to be able to turn to a homemade thirst quencher, with the sweetness of the strawberries contrasting with the tart rhubarb.
You will need (Makes about 1.5 litres)
1kg rhubarb (chopped into large chunks)
1 tsp Citric acid (if you want to keep coridal for long time)
Place your rhubarb & strawberries in a large saucepan. Add 200 ml of water to the pan. Bring slowly to the boil, crushing the fruit gently with a wooden spoon or, as I did, a potato masher, as it heats. Continue to heat gently until the fruit is soft and the juices flow. Scald a jelly bag or muslin square and suspend over a large bowl or pan. Tip the fruit into it and leave to drip overnight in an undistrubed place. t
The next day, take the juice and pour into a clean pan. For every 1 litre of juice add 700g sugar (or to taste). If you want the cordial to last for a long while, then add a tsp of citric acid at this point. It prevents fermentation occuring in the bottle, ensuring you don’t have any exploding bottles later in the year. Heat the mixture gently to dissolve the sugar, then remove from the heat. Pour immediately into warm, sterilised bottles, leaving a 1cm gap at the top. Seal. Once cool, I like to enjoy my cordial with ice cold sparkling water.