Fiona Beckett’s Rhubarb Cordial
www.greatbritishfoodawards.com
Trim the rhubarb stalks and cut into chunks, then put into a medium–large saucepan. Tip over the sugar, add the ginger and lemon rind and pour over the...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Kitchen scale
- Measuring cup
- Fine-mesh sieve
- Mixing bowl
- Funnel
- Airtight container
- Glass
- Refrigerator
Ingredients
- 450g rhubarb, ideally the early-season pink forced variety
- 100g caster sugar
- Slice of fresh root ginger, finely pared
- Strip of unwaxed lemon rind
- 250ml water
- Sugar Syrup , to sweeten if you find that it’s too sharp
- Soda water or ginger ale and ice (optional), to serve
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