Rhubarb Cordial

This is a really nice drink made from the rhubarb that grows in the Mandala garden. We generally get plenty of rhubarb so don't be afraid to make a decently-sized batch (the first batch we made, we used double this recipe).

To server, dilute down in a 4:1 water:cordial ratio. For added kick, use carbonated water and maybe a shot of vodka.

Recipe taken from BBC Good Food

For around 600ml of cordial:

• 300g golden caster sugar
• zest and juice 1 orange
• zest and juice 1 lemon
• 450g rhubarb
• 1 slice fresh root ginger

1. 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 ginger.
2. Cook the mixture over a medium heat until the rhubarb is falling apart.
3. Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
4. Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.