In the sunny Kilner allotment we’ve gathered some rather tasty looking rhubarb to make some homemade cordial. This special Rhubarb Cordial will have you sipping from your Kilner jar with your feet up in the sun all day long!
The recipe for the Rhubarb Cordial is as follows:
- 400g of rhubarb (3 large stems) cut into 2.5 inch/6 cm lengths and cut in half length-ways if the stems are nice and thick.
- 4 tbsp of honey
- 2 whole star anise
- 2 tsp ground ginger
- Splash of water
How to make:
- Heat oven to 140C
- Arrange the cut lengths of rhubarb in the base of a rectangular oven dish (you get 3 rows side-by-side in a 30 cm x 20 cm Mason Cash rectangular oven dish).
- Break up the star anise and tuck the broken pieces in-between the rhubarb.
- Sprinkle the ground ginger over all the rhubarb.
- Dollop the honey on top (You can use set honey it gives a better flavour, not just sweetness). No need to mix it in as it will melt into the rhubarb juices as it heats up.
- Add a splash of cold water, not very much at all; you just want to get a bit of steam going when you put it in the oven.
- Cover the oven dish with foil and pop in the oven for half an hour or until the rhubarb is soft and tender but still keeps its shape.
- Place a sieve over a bowl or jug and spoon the cooked rhubarb into the sieve to drain, pour over the juice too to strain out any pieces of star anise.
- After just a minute or two transfer the rhubarb into a Kilner jar, this is your compote. It seems rather dry at this stage but the juice will release further in the jar as it cools. This compote is great with Greek yogurt or your porridge in the morning, but as it is not overly sweet (the sweetness
has gone into the cordial) it can be served with mackerel as a savoury relish.
- Pour the collected juice into a 250ml square clip-top bottle, seal and allow cooling before chilling in the fridge. The chilled cordial can then be diluted to taste with still or sparkling water. It keeps in the fridge for a fortnight.
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admin 15th May 2015
Posted In: Uncategorised