You’ll struggle to find a more refreshing early summer drink than this rhubarb cordial.
Remember that rhubarb champagne cocktail that I served some guests a while back? Well, now that my rhubarb patch is well and truly coming up with the goods, I’ve got stewed rhubarb, baked rhubarb, rhubarb chutney and rhubarb juice filling up my fridge, freezer and cupboards almost as quickly as huge new leaves leap out from the plants. I’m not complaining: this stuff is what joy is made of.
To make life just that bit more joyful, I’ve started using the juice from the rhubarb not just in cocktails but as a cordial. Yum. I make it the same way, then fill a highball glass up with about an inch of the stuff (more if you want a real punch from your drink), then top up with cold water. It is so superbly refreshing, tangy, and glorious.