Rhubarb, apple and ginger cordial

Rhubarb, apple and ginger cordial

By
From
Mr Wilkinson's Simply Dressed Salads
Makes
1.5 litres
Photographer
Jacqui Melville

After writing book number one, it was pointed out to me by the lovely Jo, who supplies our amazing organic rhubarb from Bridge Farm, that rhubarb is actually a vegetable. Fascinating: I should have done a whole chapter on it. I love rhubarb, and this cordial reminds me a little of the boiled sweets I used to buy at the corner shop when I was a nipper.

Ingredients

Quantity Ingredient
400g rhubarb, cut into 2 cm pieces
50g whole fresh ginger, peeled and grated
1 lemon, juiced
700g sugar
1 litre apple juice
20g citric acid

Method

  1. In a large pot, combine the rhubarb, ginger and lemon juice, and 200 ml water. Leave to cook out over a low heat for about 10–12 minutes, until the rhubarb has started to break down. Cool, then blitz in a blender.
  2. Return the mixture to a clean pot. Add the remaining ingredients, bring to the boil, then reduce the heat and simmer for 10 minutes.
  3. Scoop away any impurities from the top using a spoon, then pour into sterilised jars and seal.
  4. Keep in a cool dark place for up to 6 months. Once opened, store in the fridge and use within 6 weeks.
Tags:
salad
salads
vegetables
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