Today we’re making a sweet and zesty Rhubarb and Ginger Cordial. If you love a fun, flavour-packed drink, you’ll be obsessed! It’s the perfect balance of tart and refreshing and absolutely delicious with soda or sparkling water. You could also mix this cordial into cocktails or serve with tequila or gin. It’s the kind of drink you’d bring to a spring picnic or serve at a garden party or girls’ lunch alongside finger sandwiches and homemade scones.

Once you discover the world of homemade cordials and syrups, your drink game will get the biggest upgrade! You can get creative with fun seasonal flavours, or just know that you’re making a delicious homemade drink with no artificial colours or flavours.

What is a Cordial?

Cordial is a sweet, concentrated syrup that you dilute with still or sparkling water to drink. 

It’s always non-alcoholic, though it’s right at home in cocktails too, where it adds both flavour and flair. Classic cordial flavours include elderflower, blackcurrant and ginger. But these days, cordials are having a bit of a glow-up with interesting flavours and swoon-worthy packaging. However the price tag for a bottle of artisanal cordial can be quite steep!

For this reason I love making my own cordial at home using seasonal fruit and sometimes herbs from the garden. This Rhubarb and Ginger version was actually the first one I ever made but it started an obsession that has carried on for more than a decade! I can’t believe that in 2010 I was freaking out about sterilising bottles but these days it has become second nature.

This recipe was inspired by Jamie Oliver but over the years I have tweaked the ingredients and the method and you guys, it is perfect. I really love the subtle ginger flavour. It isn’t overpowering but it’s definitely present and made this a really nice, refreshing drink. Definitely one for rhubarb lovers like me!

How to make Rhubarb and Ginger Cordial

First, prep the ingredients – chop the rhubarb and ginger, measure the sugar and water and zest and juice the oranges. Throw it all into a saucepan and cook for just a couple of minutes. You want to see the rhubarb releasing its juice but not starting to thicken up. Remove it from the heat and carefully pick out the ginger slices.

Blend up this mixture, adding just a small amount of water if you need to. At this point I like to measure it to see how much I’m working with. Once you have your measurement, you will need to add it back to the saucepan with an equal amount, or 1:1 ratio of water. For example if you have 1 cup of puree, add 1 cup of water. Bring to the boil and add 3-6 tablespoons of white sugar, to your taste. Keep in mind that this is a cordial that will be diluted so it’s normal for the flavour to be very intense and sweet at this stage!

Strain the cordial through a muslin or cheesecloth lined sieve. A nut milk bag works very well too. Squeeze out as much of the liquid as possible (carefully as it may be still hot) and pour the liquid into sterilised glass bottles. I like 250ml or 1 litre swing-top bottles to store cordial. It will last for about a month in the fridge.

I love this Rhubarb and Ginger Cordial with lemonade (7up or Sprite if you’re American) or sparkling water and ice. It’s so delicious and refreshing – especially with some slices of fresh or dehydrated orange or lime for garnish. You could also try making cocktails or mocktails – this cordial would be absolutely delicious with vodka, gin or even tequila! Or how about added to an iced tea or tea latte? A rhubarb iced matcha would be out of this world!

Related Post: Spiced Pineapple Cordial

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Rhubarb and Ginger Cordial

Make your own sweet, zesty rhubarb and ginger cordial! Perfect for summer drinks, cocktails and mocktails. Easy recipe using fresh seasonal fruit.

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 3 cups (~750ml)

Ingredients

• 2 oranges
• 1 kg rhubarb, chopped into 3cm lengths
• 175 g white granulated sugar
• ½ cup water
• 50 g fresh ginger, cut roughly into slices
• 3-6 tablespoons white granulated sugar, extra
• Water extra

Instructions

1. With a vegetable peeler, cut thick strips of orange zest and juice the oranges. Place rhubarb, orange zest and juice, sugar, water and ginger into a saucepan and set over high heat.
2. Bring to a simmer and cook for about 5 minutes stirring every so often so it doesn’t stick to the bottom and the rhubarb releases its juice. As soon as it starts to thicken, remove from the heat.
3. Remove and discard the ginger slices, and allow the rhubarb mixture to cool.
4. Process mixture in a Nutribullet or high powered blender until as smooth as possible, adding a little water if required.
5. Measure the blended rhubarb puree and add it to a saucepan in a 1:1 ratio with water, so for example if you have 1 cup of rhubarb puree, add it to 1 cup of water.
6. Add 3-6 tablespoons of sugar (adjust the sweetness to your taste, keeping in mind that this is a concentrated cordial syrup that will be diluted) and bring to the boil for 5-10 minutes.
7. Strain through a muslin cloth lined sieve or nut milk bag and squeeze out as much liquid as possible. This helps to remove impurities that can cause the cordial to spoil faster.
8. Discard the pulp and pour liquid into hot sterilised bottles. Seal and cool to room temperature, then keep refrigerated.
9. Serve, diluted to taste with lemonade, soda or sparkling water. You could also add your favourite spirit, or use in a cocktail.