Celebrate warmer weather and the upcoming Coronation with this deliciously floral rhubarb and rose cordial recipe. It is so easy to make and works great in a g&t, added to your favourite fizz (ours is prosecco), or simply topped up with soda water to keep it alcohol free.
Serve it in the sunshine with friends while enjoying a BBQ or garden party - bliss!
Not a fan of rose flavours? Reduce the quantity, or omit it all together. This recipe will keep in your fridge for up to a week so you have one less thing to do if you're entertaining guests.
This recipe makes about 250ml in total.
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Yields:
1 c.
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
84
Ingredients
finely grated zest and juice 2 lemons
200g
caster sugar
300g
rhubarb, trimmed and roughly chopped
1/4-1/2tsp rose water, to taste, we used East End
Directions
Step 1In a large pan, gently heat the lemon zest and juice, sugar and 175ml water, stirring until the sugar dissolves.
Step 2Add the rhubarb, increase the heat and bring to the boil. Reduce the heat to medium and simmer for 30min, stirring occasionally, until the rhubarb has fully broken down and the mixture is syrupy.
Step 3Line a sieve with a piece of muslin (see GH TIP) and place over a jug. Add the rhubarb mixture to the sieve and strain, working the pulp well (discard pulp).
Step 4Leave the syrup to cool completely before stirring in the rose water, to taste. Serve as desired.
TO STORE
Once cool, keep in an airtight container in the fridge for up to 1 week.
GH TIP
If you don’t have any muslin, strain the mixture through a double layer of kitchen paper, only working the pulp carefully.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
