photo by AmandaInOz
- Ready In:
- 7 1⁄2 g gingerroot
- 900 g rhubarb, chopped
- 100 g caster sugar
- 2 cloves
- 1 1⁄4 liters water
- mint leaf, to garnish
- Bruise the root ginger with a rolling pin.
- Place the rhubarb, sugar, cloves and ginger in a large saucepan and pour in the water.
- Bring to the boil and simmer gently until the rhubarb is soft, replacing any water that evaporates.
- Strain well and pour into a warmed glass jug.
- Garnish with a few mint leaves.
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Wow, this was tart! I'm a bit confused about what it's actually supposed to be though. It wasn't quite concentrated enough to be a cordial, but we found it way too intense to drink straight. My husband mixed it, half and half with some American style lemonade and enjoyed it. This is more like a rhubarb juice. I think to achieve cordial, you'd need to cook the rhubarb, cloves, ginger, lemon juice, and more water than called for until the rhubarb was soft, then strain it and boil the remaining liquid down with some sugar, at least 150g, if not 200g. Sorry about the rating Luschka!
RECIPE SUBMITTED BY
I am currently on a month long tour of Europe with my husband and two of our friends. You can follow our travels on martinandluschka.blogspot.com ¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ One of my favorite chefs is Jamie Oliver, but my husbands'a pretty good cook too! I love being creative, whether its in cooking, writing, crafts...unfortunately i'm not gifted with pens or paints, but I try to do the best I can with what I have! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg" border="0" alt="Photobucket">