Haskins’ rhubarb, orange and honey cordial recipe
Take spring from garden to kitchen with Haskins’ rhubarb, orange and honey cordial recipe.
As the spring months begin to emerge following winter, Haskins Garden Centres has created a delicious and easy-to-follow rhubarb, orange and honey cordial recipe. March is the perfect time to start harvesting these unique vegetables and also plant your own home-grown rhubarb, so it’s ready for next year.
When combined with the right mixture of ingredients, rhubarb is the perfect flavouring for a refreshing spring appetiser. Alasdair Urquhart, Haskins’ plant expert, commented:
“Emerging rhubarb stems are an encouraging early sign that spring is on the way. When home-grown, rhubarb is a versatile vegetable that adds a unique flavour to a variety of dishes. It also has a visually striking appearance that adds colour and interest to any garden.
“This recipe reflects rhubarb’s many uses as an ingredient. While enjoying as a traditional crumble may be the obvious way to get creative with your home-grown rhubarb, this cordial recipe is simple to make, a little different to the typical offering, and hearteningly refreshing to enjoy in your garden with friends as the weather begins to get warmer.”
Ingredients
- 6-8 Rhubarb Stalks, trimmed and sliced into 2-3cm
- Pared zest and juice of 2 oranges
- 200g (70oz) of unrefined granulated sugar
- 3–4 individual star anise
- 4 tablespoons of runny honey
Method
- Place your trimmed rhubarb into a large pan with the orange zest and juice, sugar, honey, and star anise.
- Add 500ml (17fl oz) of water to the mixture.
- Set the pan onto a medium heat and warm to a gentle simmer, stir once or twice to begin to break the rhubarb down into the mixture.
- Cook slowly for 6-8 minutes, or until the rhubarb is pulpy and aromatic.
- Turn off the heat and allow the mixture to cool until it is at room temperature.
- Place a sieve over a jug, ensuring it is lined with clean a thin cloth.
- Pour the mixture into the lined sieve and leave the liquid to drip through.
- Pour into a glass bottle and cool in the fridge.
- Serve with water, over ice, and with some sliced citrus fruit and bay leaves.