Haskins’ rhubarb, orange and honey cordial recipe
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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.