Get some rhubarb (unfortunately the season is finished so unless you froze some..............).
Cook to a mush without sugar in and with some water in the pan so it's a sloppy end result. Whilst warm, strain through a jelly bag into a bowl and add as much sugar as will dissolve. Bottle (add a bit of citric acid if not drinking within a week or so) and put in fridge.
Dilute the rhubarb cordial with 1/3 cordial, 1/3 apple juice and 1/3 sparkling water. Or, if you use a bit less sugar and dilute with just sparkling water it's quite grown up and not too sweet (people I gave some too reckoned it was good with gin).
I got the hang of this when I had a glut of rhubarb on the allotment this summer. Has the other advantage it leaves the fibres behind so is a benign way of enjoying rhubarb for those with a sensitive gut (DAMHIKT).
You could probably do this with any berry fruit- raspberries, blackberries etc- and you don't need as much as you might think, really making fruit cordial is quite easy so long as you put sugar in
after straining and use enough water in cooking so the stuff strains OK.
(It must be quite simple if GC can manage it
)
GC
