Rhubarb Cordial & Tonic
Recipe type: Drink
Prep time: 
Cook time: 
Total time: 
Serves: 300mls cordial
This simple rhubarb cordial makes a refreshing drink when mixed with tonic water, and if you like, a cheeky shot of gin.
For the rhubarb cordial
  • 125g golden caster sugar
  • 250mls water
  • 250g rhubarb, chopped into 2cm pieces
  • zest and juice 1 lemon
For the rhubarb and tonic
  • thin slice of stem ginger in syrup
  • handful ice
  • 2 tablespoons of rhubarb cordial (30mls)
  • (35mls gin - optional)
  • 150mls plain tonic water
  • sprig rosemary
  • *ribbon of rhubarb, created by running a peeler down the edge of a rhubarb stick
  1. Grab a medium sized saucepan and add your sugar, water and chopped rhubarb. Warm over the hob on a medium-high heat and bring to a simmer. Stirring to make sure all the sugar has dissolved.
  2. Turn the heat down and add the lemon zest and juice.
  3. Cook for around 10 minutes, until the rhubarb has completely collapsed. Turn off the heat and allow to cool a little.
  4. Place a sieve over a jug and pour over the rhubarb mixture, the rhubarb juice should drip out. When most of it has, use the back of a wooden spoon, to gently help push as much juice out as possible. You will be left with some fibrous rhubarb in the sieve - you can save this and add to your breakfast granola!
  5. For a clearer cordial pass the liquid through some muslin cloth which should remove a bit more of the bits. Allow to cool fully before storing in a sterilised bottle.
  6. The cordial will keep for a month.
  7. To make up your drink, drop the stem ginger into your glass, then fill it with ice. Add your rhubarb cordial (add gin if drinking) then top up with tonic and garnish your glass with rosemary and a rhubarb ribbon.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/rhubarb-cordial-tonic/