Look what I made...
1kg rhubarb
Thumb-sized piece of fresh ginger (optional)
Granulated white sugar
Wash rhubarb well, chop to inch chunks & bung in large saucepan.
Peel, chop & add thumb-sized bit o'ginger per 1kg rhubarb - not essential but adds gentle heat to finished cordial.
Add 100ml cold water per 1kg rhubarb.
Boil covered, then let simmer until soft & mushy: keep an eye on things, it don't take long & might catch on pan base.
Line large sieve / colander with muslin (tights or tea towel), place over large bowl, then fruit mush goes in to drain overnight.
Once drained, add 500g sugar per litre & warm slowly until dissolved.
Check sweetness: you can slacken wi'wee bit o'water; you can add tad more sugar.
8. Pour to sterilised bottles, cap firmly: it'll keep in cool place for 3 months.
This'll give you 70-100 ml lovely rhubarb cordial...
you'll wish you'd made more, so ramp it up!
