Rhubarb Cordial

Many of the camp parents wanted the recipe for our rhubarb codial that we served at the tea party yesterday. There have been a lot of variations on this recipe over the past 20 years but here is the original.

Part 1
Fill a large pot 2/3 full with rhubarb that has been chopped into 1" pieces. Cover with water so that there is approximately 1/2" of water above the chopped fruit. Simmer on stove for approximately 20 minutes or until soft. Transfer to a jelly bag and strain the rhubarb into a large bowl for a couple of hours. This juice can be divided into small portions and then frozen for future use.

Part 2
4 cups rhubarb juice
1/2 can lemonade concentrate
1 can of water using frozen lemonade can as unit of measurement
1/2 cup sugar
Stir the above ingredients together and refrigerate. When ready for a glass of nice cool rhubarb cordial, pour approximately 1/4 of a cup into a glass and top up glass with ginger ale. I use two fingers of cordial in my glasses so this may take some experimenting to get it right.

There are different ways of using this recipe. I often use water in place of the ginger ale for a 'somewhat' healthier drink. Sometimes I use homemade lemonade for a really tangy treat. I also substitute the rhubarb for different fruits and find a juice made with the grapes that we grow here at the greenhouse to be a big hit.

Enjoy!