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    Home » Recipes » Drinks

    Published: May 22, 2019 · Modified: Jun 10, 2024 by joskitchenlarder · 45 Comments. · This post may contain affiliate links ·

    Homemade Rhubarb Cordial (Rhubarb Syrup)

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    Bottle with rhubarb cordial & glasses.

    Homemade Rhubarb Cordial (Rhubarb Syrup) transforms sharp rhubarb into sweet & most refreshing drink. Simply dilute with either still or sparkling water to make delicious & thirst quenching beverage. Great in cocktails too!

    Bottle with rhubarb cordial & glasses.

    This delicious Rhubarb Cordial is super easy to make and provides perfect drink solution on those hot days when just water simply won't do as you are after that little bit of lovely flavour in your drink. Shop bought cordials, squashes and syrups are more often than not loaded with unnecessary ingredients or artificial sweeteners which personally I like to stay clear of.

    If you love homemade cordials, make sure to check out my Elderflower Cordial or Elderberry Syrup (Cordial) next.

    Ingredients you need to make Rhubarb Cordial (Rhubarb Syrup)

    Rhubarb - simply washed and cut into smallish chunks. I get my organic rhubarb via my veg box scheme but in season you can get it anywhere from supermarkets to farmers' markets to your own gardens or allotments.

    Sugar - either caster (fine) or granulated sugar will do. Yes there is fair amount of it but as we are making cordial/syrup which will be diluted, this is necessary.

    Lemon - for a little bit of acidity and added flavour. You could also use orange instead or both if you want. As we are using zest as well I would recommend you look for unwaxed lemons. However, if not available, simply pour some boiling water over the lemon which will loosen the wax and make easier to remove it with your veggie scrubbing brush.

    Ginger (optional) - I like adding a little bit of grated ginger which will give you a very subtle undertone of flavour. For cordial with a bit of a kick you might want to increase the amount of ginger or if you are not fussed you can leave it out altogether.

    Water - I like using filtered water in my cooking but tap water will do just fine.

    Glass filled with rhubarb cordial.

    Storing Homemade Rhubarb Cordial (Rhubarb Syrup)

    My rhubarb cordial will keep in the fridge for a couple of weeks although in our house with 4 of us drinking it,  700ml bottle/ 3 cups (which is roughly the quantity you get from this recipe) lasts 4-5 days.

    If you have got large amount of rhubarb to process and would like for your cordial to keep for longer you can add citric acid* - preservative which will extend its shelf-life to several months. Citric acid can be purchased online or at your chemist's. Use 1 teaspoon for this recipe. You can of course double, triple etc. the recipe depending on the amount of rhubarb you've got and then increase the amount of citric acid accordingly.

    Few extra tips!

    Once you've made your cordial you will be left with substantial amount of rhubarb mush/pulp. You could of course throw it away but as I really hate waste I tend to use it with my porridge or over yogurt and granola. Admittedly, the mixture is quite sweet although if you choose to use grated ginger it will also have a bit of spice to it. The good thing is that with that, there is no need for additional sweetener like honey or maple syrup required on your porridge and it tastes really delicious! I highly recommend it!

    Serving suggestions

    All you really need is to decide whether you'd like to dilute it with still or sparkling water! For a bit of added flare pop few sliced strawberries in the glass or  slice of lemon and some mint or basil, be creative! On a really hot day you might want to add some ice too!

    To make a simple yet delicious & grown-up Summer cocktail use Prosecco or Cava instead of water! It's the way to go. Perfect tipple for garden parties!

    Glasses filled with rhubarb cordial.

    Do I need to sterilise my bottles?

    To store my rhubarb cordial I use the brown bottles with swing tops you see on the photographs which my hubby uses when he makes his home brew. If I only make a small batch like one or two bottles of cordial I must admit I do not bother sterilising them. All I do is wash them really thoroughly in hot, soapy water, give them a good rinse with hot water as well and use for my cordial.

    However, I would recommend that you sterilise your bottles if you want to keep your cordial for longer as even small amount of invisible bacteria can spoil your efforts.

    How to sterilise bottles?

    First of all, wash them thoroughly in hot, soapy water and give them a good rinse (preferably in hot water as well). Preheat your oven to 160C/320F/Gas Mark 3. Place all your opened bottles on the clean baking tray and "bake" in preheated oven for 15 min. You might have to rearrange the racks in your oven to be able to fit your tray with bottles. Once the time is up, take the bottles out of the oven and fill them with rhubarb cordial as soon as possible. You will have to multitask here and make sure that your cordial has been strained and ready for bottling once they are out of the oven.

    How to make Homemade Rhubarb Cordial (Rhubarb Syrup)?

    1. Put rhubarb, sugar, grated ginger (if using), lemon zest, juice and water into large pan or stockpot and give it all a mix.
    Rhubarb, sugar, lemon & ginger.
    Stockpot with rhubarb chunks & sugar.
    2. Put the pan on a medium heat and bring to boil. Let it simmer for 10-15 minutes until rhubarb turns soft and mushy and sugar dissolves.
    Stockpot with rhubarb pulp & syrup.
    3. Take the pan of the heat and prepare the bowl or large measuring jug you can easily fit the sieve on. Strain the cordial (syrup) through the sieve. I usually help to speed up the process with the spoon but if you are after a really clear syrup you might want to leave it be for a few hours as the syrup drips slowly into a bowl. Whichever way you choose, it does not affect the flavour!
    Sieve with rhubarb pulp on top of a jug.
    Jug with rhubarb cordial.
    4. Pour the cordial (syrup) into prepared sterilised bottles (see above) and chill in the fridge. Dilute 50ml cordial (syrup) with 150ml water. Enjoy with some ice!

    Bottle with funnel.

    📋 Recipe

    Bottle with rhubarb cordial & glasses.
    Print Pin
    4.94 from 15 votes

    Homemade Rhubarb Cordial (Rhubarb Syrup)

    Homemade Rhubarb Cordial (Rhubarb Syrup) transforms sharp rhubarb into sweet & most refreshing drink. Simply dilute with either still or sparkling water to make beautifully thirst quenching beverage. Great in cocktails too!
    Course Beverages, Cocktails, Drinks
    Cuisine American, British, International
    Keyword rhubarb cordial, rhubarb syrup
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    Servings 14 200ml servings (diluted)
    Calories 79kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 500 g rhubarb cleaned and cut into chunks
    • 1 thumb size piece of ginger peeled and finely grated (optional)
    • 1 lemon (zest & juice) preferrably unwaxed and organic (see notes)
    • 250 g caster (fine) or granulated sugar
    • 400 ml water

    Instructions

    • Put rhubarb, sugar, grated ginger (if using), lemon zest, juice and water into large pan or stockpot and give them a mix.
    • Put the pan on a medium heat and bring to boil. Let it simmer for 10-15 minutes until rhubarb turns soft and mushy and sugar dissolves.
    • Take the pan of the heat and prepare the bowl or large measuring jug you can easily fit the sieve on. Strain the cordial (syrup) through the sieve. I usually help to speed up the process with the spoon but if you are after a really clear syrup you might want to leave it be for a few hours as the syrup drips slowly into a bowl. Whichever way you choose, it does not affect the flavour!
    • Pour the cordial (syrup) into prepared sterilised bottles (see above for details) and chill in the fridge.
    • Dilute 50ml cordial (syrup) to 150ml water.
    • Enjoy with some ice!

    Notes

    • Nutritional values are approximate, per serving (50ml of undiluted cordial) and should be treated as guideline only.
    • Feel free to replace lemon with orange or even use both. 
    • Rhubarb cordial will keep in the fridge for up to 2 weeks. For longer shelf-life add citric acid (read above). 

    Nutrition

    Nutrition Facts
    Homemade Rhubarb Cordial (Rhubarb Syrup)
    Amount Per Serving
    Calories 79 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g5%
    Sodium 3mg0%
    Potassium 114mg3%
    Carbohydrates 20g7%
    Fiber 1g4%
    Sugar 18g20%
    Protein 1g2%
    Vitamin A 35IU1%
    Vitamin C 6.9mg8%
    Calcium 34mg3%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    MORE RHUBARB RECIPES YOU MIGHT ENJOY

    Easy Rhubarb Cake

    Rhubarb Muffins (Vegan)

    Easy Rhubarb Tart (Vegan)

    Rhubarb & Ginger Cooler with Mint & Lemon

    Easy Rhubarb Crumble (Rhubarb Crisp)

    Rhubarb Ice Cream (No Churn)

    Stewed Rhubarb (Rhubarb Compote)

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    Bottle with rhubarb cordial & glasses.

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    Comments

      4.94 from 15 votes (5 ratings without comment)

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    1. Katrina says

      November 11, 2024 at 6:02 am

      5 stars
      Thank you for sharing your Rhubarb cordial recipe. Its divine!!
      i didn't have fresh ginger, so I used glazed ginger, yum it worked.
      I do love Rhubarbs tangy sour taste so I backed off some sugar and replaced it with more water, also added the citric acid. Looking forward to a cool drink tomorrow.
      Definitely adding this one to my recipe book. Cheers

      Reply
      • joskitchenlarder says

        November 11, 2024 at 8:58 am

        It's music to my ears Katrina! I'm glad you were brave and customised it more to your taste and also it's good to know that even glazed ginger worked as a substitute for fresh. Thank you so much for taking the time to comment and rate the recipe as well, it means a lot! 😊

        Reply
    2. Nicola Maurer says

      May 27, 2024 at 8:44 pm

      Looking for a recipe for my first attempt at Rhubarb Cordial, I came across this one. Being a bit of a purist, I decided to use a comment poster's suggestions, skipping the lemon and the ginger to get a "true" rhubarb flavour, and adding the sugar after draining. Much as I love rhubarb, I was not happy with the results - I will still use the cordial, but it just didn't have the wow factor I was hoping for. Then I made another batch exactly according to the recipe (well, almost exactly - I sliced the ginger and peeled the lemon zest) and....wow!! It is absolutely delicious (assuming you like ginger). The rhubarb flavor truly pops and the ginger adds a wonderful component. I don't like a lot of sweetness, and this was not overly sweet. I used the leftover cooked rhubarb to make rhubarb crumble - after removing the lemon zest and ginger pieces. Fantastic - thank you, Jo, for sharing.

      Reply
      • joskitchenlarder says

        May 28, 2024 at 11:14 am

        Hi Nicola, I'm pleased to hear that my method worked well for you! Thank you so much for letting me know. If I could ask you to rate the recipe as well when you get the chance that would be fantastic, it helps a lot! Many thanks.☺️

        Reply
    3. Jennifer Brunet says

      June 05, 2023 at 2:54 am

      Planning on making my first ever batch in the morning, very excited. I am however going to try to make it with a sugar substitute. Debating between honey or monk sugar. I’ll let you know how it turns out.

      Reply
      • joskitchenlarder says

        June 05, 2023 at 8:29 am

        Hi Jennifer, Please do. Hope it goes well.

        Reply
    4. Nelly Moriarty says

      August 07, 2022 at 9:07 pm

      5 stars
      Thanks for sharing your recipe. The first time I made it I followed the recipe and the second time I added some strawberries and really enjoyed the addition. I use the left over pulp mixed with bananas and make fruit leather in the dehydrator. It is sweeter than I am used to but delicious.

      Reply
      • joskitchenlarder says

        August 08, 2022 at 10:02 am

        Hi Nelly, I'm so pleased you the recipe hit the spot. 🙂 Strawberries and rhubarb go really well together so am sure it was delicious. Really like the fruit leather idea. My air fryer has dehydrator function, I will need to give it a go.

        Reply
    5. Sue says

      June 25, 2022 at 11:22 am

      Hi Jo, I'm about to make the cordial and would like to use citric acid so it will last in the bottles for longer. However, I'm wondering if it might be better to add the citric acid to the strained syrup or does it matter to have it in the stewed remains? Also does it dissolve easily i.e would you have to re-boil the liquid or could you just add and stir?
      Incidentally, when I stew rhubarb I just steep the sugar and rhubarb for 24 or 36 hours without adding water and with the juice that is produced the flavour is more intense. Today I'm experimenting by putting the seeds of Sweet Cicely into the steeping process so the resulting flavour will be interesting!

      Reply
      • joskitchenlarder says

        June 27, 2022 at 9:08 am

        Hi Sue,
        Yes, I would add citric acid after straining and stir it in. It does not need to be boiled to dissolve. I do like the sound of your experiment with Sweet Cicely, hope you enjoy the flavour.

        Reply
        • Sue says

          July 06, 2022 at 1:44 pm

          5 stars
          Thank you! Cordial was delish.
          My experiment with the Sweet Cicely seeds was interesting - the flavour was excellent and made it seem sweeter but unfortunately the seeds looked like dead woodlice:-)) if I was doing it again, I'd put them in a muslin bag or maybe use the leaves instead and then remove those.

          Reply
          • joskitchenlarder says

            July 07, 2022 at 8:27 am

            Hi Sue,
            Great to hear cordial turned out delicious!
            You did made me chuckle with your dead woodlice comparison, brilliant! 😉

            Reply
    6. Mary Delaney says

      May 20, 2022 at 3:17 pm

      5 stars
      Can hardly wait for spring each year so I can make my rhubarb cordial! I add orange, as well as lemon, and ramp up the ginger.
      Just as good is the leftover rhubarb mash which I substitute in any recipe that calls for applesauce. The consistency of the mash to applesauce is pretty much identical, but the flavour is so much more interesting. Simple to make and simply delish!!

      Reply
      • joskitchenlarder says

        May 21, 2022 at 8:53 am

        It's a staple in our house too! So pleased you like the recipe and have since made it your own!

        Reply
    7. Jonathan says

      May 14, 2021 at 3:54 pm

      How much citric acid do you recommend adding to increase shelf life?

      Reply
      • joskitchenlarder says

        May 14, 2021 at 6:45 pm

        Hi Jonathan, For this recipe I recommend 1 tsp. Hope that helps. 🙂

        Reply
    8. Joan Clow says

      July 03, 2020 at 4:53 am

      It sounds very tasty and I will make some tomorrow. When cooking cranberries, etc., I was taught to add the sugar at the end so the berries - or whatever fruit - don't burn. Is there any advantage to not adding sugar until it is strained and bringing it to a quick boil then and reducing the liquid to the thickness and sweetness/taste you prefer? Some rhubarb has more liquid in the stocks than other. Thank you for the recipe and method.

      Reply
      • joskitchenlarder says

        July 03, 2020 at 8:59 am

        Hi Joan, Many thanks for your comment. 🙂 As you've noticed there are two schools of thought when it comes to adding sugar when making cordials/syrups and both are correct. I would say that there would be an advantage of adding sugar at the end when using fruit that is high in pectin to prevent it from turning accidentally into jam. Rhubarb is naturally low in pectin so there is no such danger hence I add sugar at the start of cooking process. Hope that helps and I hope you enjoy the cordial. 🙂

        Reply
        • Joan Clow says

          July 03, 2020 at 1:19 pm

          Thank you for your reply. Picked the rhubarb this morning and it turned out well. We will enjoy🙂.

          Reply
          • joskitchenlarder says

            July 03, 2020 at 6:26 pm

            Fantastic!

            Reply
      • Elisabeth Loxley says

        March 25, 2022 at 12:15 am

        I make four or five litres of rhubarb cordial at a time. I never put the sugar in until I have the juice extracted. Also I only use rhubarb, nothing else, except sugar. For about 4 litres of syrup, I used 500 grams of sugar. After cutting about 30 stalks, cover with water, boil for a short time until the rhubarb is mostly mushed. Pour off the juice, the add a further litre or so of water bring to boil again then leave a while to steep. Boil the liquid again after adding sugar. For winter storage, longer than a month, I add citric acid and a little tartaric acid. Mostly the cordial is gone within 3 weeks, so doesn’t need preservative. I prefer it to any shop bought cordial. It is easy and there is no need to be very precise. When there is a glut of fruit, make it into cordial the same way.

        Reply
    9. Jane says

      June 03, 2020 at 8:53 pm

      4 stars
      I love the addition of ginger. I used lime instead of lemon, and I cooked everything together except for the sugar, as I didn’t want overly sweet stewed rhubarb for my morning oatmeal. I added the sugar to the strained liquid and simmered it. I found the syrup to be WAY too sweet. I picked another 500 grams of rhubarb, and stewed and strained it to add to the original syrup; now it is much more to my liking!

      Reply
      • joskitchenlarder says

        June 04, 2020 at 10:55 am

        Hi Jane, Many thanks for your feedback. I'm pleased to hear you've enjoyed the addition of ginger to the cordial. As far as the amount of sugar is concerned it is cordial after all and hence destined to be diluted with water but I'm glad you've managed to adjust the recipe to your own liking as that's what it's all about. 🙂

        Reply
    10. Carla says

      May 31, 2020 at 6:53 am

      Currently making my third batch with what is probably the last of this year's rhubarb. It makes a lovely refreshing drink that we all enjoy. Next year I will get some citric acid so we can enjoy it for longer.
      How long do you think it will keep in the cupboard with the citric acid?

      Reply
      • joskitchenlarder says

        May 31, 2020 at 1:54 pm

        Hi Carla, I'm so pleased you've been enjoying rhubarb cordial. 🙂 With added citric acid and in properly sterilised bottles cordial should last for months if stored in a cool place or the fridge. Hope that helps!

        Reply
    11. Charlotte says

      May 03, 2020 at 2:40 pm

      Great recipe. Cordial is lovely in sparkling water, and also gin and tonic on a warm evening. Also noting is wasted with the stewed rhubarb wonderful for a crumble and topped with yogurt.

      Thank you

      Reply
      • joskitchenlarder says

        May 03, 2020 at 5:44 pm

        I'm so pleased you like it Charlotte 😊 x

        Reply
    12. Chloe says

      April 30, 2020 at 2:32 pm

      Mines just straining, can’t wait to try! What would you do with the leftover rhubarb? Thanks !

      Reply
      • joskitchenlarder says

        April 30, 2020 at 3:05 pm

        Hi Chloe, So exciting! 🙂 I simply treat it as rhubarb compote/stewed rhubarb and add it to my porridge or yogurt and granola or even to top my pancakes. It's super sweet but I simply treat it as a topping and sweetener in one. It also freezes well so you can portion it and freeze for future use and defrost as and when you need it. Hope that helps! Enjoy your cordial! 🙂

        Reply
    13. Kate Gluten Free Alchemist says

      May 27, 2019 at 9:17 pm

      Yay! Another rhubarb recipe. Loving the sound of rhubarb cordial x

      Reply
      • joskitchenlarder says

        May 29, 2019 at 9:28 am

        Thank you Kate! 🙂 It's rhubarb rhubarb everywhere at the moment and this cordial is such a refreshing way of using it! 🙂 x

        Reply
    14. Shams says

      May 27, 2019 at 12:14 pm

      5 stars
      Hey jo,

      YUM! I love the combination of flavors and colors. Healthy, filling, and delicious. Can’t wait to try this recipe, I know my family will love it!

      Reply
      • joskitchenlarder says

        May 29, 2019 at 9:31 am

        Thanks Shams! 🙂

        Reply
    15. Eb Gargano | Easy Peasy Foodie says

      May 26, 2019 at 4:35 pm

      5 stars
      This sounds wonderful. Especially the cocktail version 😀 Eb x

      Reply
      • joskitchenlarder says

        May 29, 2019 at 9:30 am

        Thanks Eb! 🙂 This cordial and Prosecco are a match made in heaven! 🙂 x

        Reply
    16. Louise Fairweather says

      May 26, 2019 at 4:09 pm

      Oh I love rhubarb- this sounds lovely. Thanks for sharing on #cookblogshare

      Reply
      • joskitchenlarder says

        May 29, 2019 at 9:30 am

        Thanks Louise 🙂

        Reply
    17. Fiona Manoon says

      May 24, 2019 at 5:47 am

      Loved it !!
      Much needed recipe.
      This could be the best drink to have in this hot weather.
      Thank you so much for sharing such an amazing recipe.
      Keep Blogging !!

      Reply
      • joskitchenlarder says

        May 24, 2019 at 9:12 am

        Thank you Fiona! 🙂 Much appreciated!

        Reply
    18. Kat (The Baking Explorer) says

      May 23, 2019 at 9:58 pm

      5 stars
      Ooo this would be great in a cocktail!

      Reply
      • joskitchenlarder says

        May 24, 2019 at 9:11 am

        So so good! 🙂 Thanks Kat!

        Reply
    19. Michelle Frank | Flipped-Out Food says

      May 22, 2019 at 8:16 pm

      5 stars
      I've held off buying rhubarb at the farmers market because I didn't want to make the "same old thing" with it. This gives me the perfect reason to buy a bunch—because OF COURSE I went straight to cocktails in my head, and we ARE approaching the weekend, after all...

      Reply
      • joskitchenlarder says

        May 22, 2019 at 8:24 pm

        Fantastic Michelle! I love it with some Prosecco - super simple but to die for!

        Reply
    20. Cat | Curly's Cooking says

      May 22, 2019 at 7:41 pm

      5 stars
      I am definitely going to try this! I have so much rhubarb and don't want to keep making cakes so this is fantastic!

      Reply
      • joskitchenlarder says

        May 22, 2019 at 8:22 pm

        Brilliant! Please let me know how you get on. This is my second year of making this and we cannot get enough. It's like hot cakes in our house, never lasts long! lol

        Reply

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