This is delightfully different way of using up a glut of rhubarb. Strawberry is the perfect partner for rhubarb, so adding Sugar and Crumbs Strawberry Milkshake makes for an elegant, pale pink cordial that’s delicious diluted with lemonade or, for a special occasion, with champagne.
- In a large saucepan, mix the water with the caster sugar and Sugar and Crumbs Strawberry Milkshake Icing Sugar. Heat gently, stirring until the sugar has completely dissolved.
- Chop the rhubarb into bite-sized pieces, and add to the water with the lemon juice and chopped ginger. Bring to the boil and then turn down to a gentle simmer and leave for ten to fifteen minutes, or until the rhubarb is completely soft and falling apart.
- Strain through a fine sieve to remove all the bits. Don’t discard the rhubarb itself, as it’ll still be full of flavour and ideal for other recipes – try stirring it through yoghurt, for a quick dessert, or save for a crumble filling.
- Allow the cordial to cool, before pouring into sterilised bottles – you don’t need to do anything particularly fancy to sterilise them, just run them through the dishwasher and then use while still warm. The cordial will keep for several weeks in the fridge.