Kilner Recipe: Rhubarb Cordial

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:

 You’ll need:

  • 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.

Follow us on Facebook:
Follow us on Twitter: @Kilner_UK
Pin the recipe on Pinterest:
Share your snaps with us on Instagram:


15th May 2015

Posted In: Uncategorised

Tags: , , , , , , , , ,

Ravishing Rhubarb Chutney

Rhubarb is back in season so it’s time to start using this beautiful plant.

We have a ravishing, rich rhubarb chutney which will let you enjoy rhubarb all year round.

This simple recipe is quick and easy and requires few ingredients, so there are no excuses not to make it!


2lbs of rhubarb

2lbs of sugar

1 pint of vinegar

25g of salt

25g of powdered ginger

1 finely chopped onion

2 teaspoons of pepper

1-2 sterilised Kilner jars


Chop up your rhubarb into small pieces.

Combine all ingredients into a large pan.

Bring to the boil.

Reduce the heat and let it simmer for approximately half an hour.

Let the mix cool.

Pour your chutney into your sterilised Kilner jar and seal.

Now you can enjoy the beautiful rich taste of rhubarb all year round!

2nd May 2014

Posted In: Uncategorised

Tags: , , , , , , , , , , ,

Rhubarb Vodka Recipe

It’s nearly March so rhubarb will be in season as of next week and we found this amazing Rhubarb Vodka recipe from Nutmegs Seven which we just had to share with you.

See the full blog post here (it’s definitely worth a read) or check out the easy and fabulous recipe below.

Ingredients (makes 750ml)

  • 500g rhubarb
  • 250g granulated sugar
  • 750ml vodka



1. Cut the rhubarb into 2cm pieces. In batches, crush it roughly in a pestle and mortar, and place in a large, clean airtight jar (I used a 2-litre Kilner jar). Add the sugar and shake to combine. Pour over the vodka, clip on the lid, then shake well.

2. Leave in a cool, dark place, shaking the jar daily, for at least 3 weeks. After 3 weeks you can shake the jar less frequently, about once a week.

3. When ready to drink (it will be at its best after at least 3 months), strain the vodka through a fine sieve or muslin, then bottle


And there you have it, you’ll have a delicious, rhubarb infused vodka ready for drinking in the spring and summer… Lovely!

25th February 2014

Posted In: Uncategorised

Tags: , , , , , , , ,