Rhubarb and Raspberries CordialPrint This
- 300g golden caster sugar
- zest and juice 1 orange
- zest and juice 1 lemon
- 450g rhubarb, chopped
- 200g Raspberries
- Mint leaves
- Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the raspberries.
- Cook the mixture over a medium heat until the rhubarb is falling apart approximately 20 minutes.
- Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles or jars. Keeps in the fridge for up to 5 to 10 days.
- Serve approx. 25ml of cordial per 100ml sparkling water, or to taste and decorate with mint leaves.
So refreshing for summer days.
One of the things I love living in Germany is that you can eat seasonal food, I find that wonderful and exciting let along the good impact to the environment. The first time I ever tried this exotic vegetable was Natürlich here in Germany and at first I was not sure if I liked it, but with time I learned to taste it in its different forms and variations. There’s infinite ways to eat this spring wonder from desserts, soups, compotas, sauces, jams to fabulous drinks like the recipe I’m sharing with you guys below.
The arrival of rhubarb is a heavily anticipated and exciting marker of the spring season. Although the leaves should not be eaten, the stalks have a unique flavour that makes for one of the best recipes. True rhubarb fans know that rhubarb is so much more versatile than just a pie filling. One of my favourite ways of enjoying rhubarb is as a spritzer drink which makes it perfect for warm and sunny days. Furthermore, rhubarb is packed with minerals, vitamins, organic compounds, and other nutrients that make it ideal for keeping our bodies healthy. If you never had an idea how to use rhubarb hope this recipe inspire you to give it a try.
Comments, suggestions or complaints are welcome!