This photo did not involve much travel on my part, only a tramp across the field to my allotment where the juicy, chin dribbling strawberry season has just begun. Nor am I being very original since I posted this recipe this time last year. But on the basis that many of you may have missed it, or forgotten it – here it is again. Also since the previous posting I have indeed tested it (several times) with prosecco and can thus confirm that it does beat a bellini hands down. I froze some of the cordial too, and it was still just as delicious in our Christmas cocktails. I also think you could churn it in an ice cream maker and make a delicious sorbet, or turn it into ice lollies or lovely pink ice cubes to drop into champagne. Here it is then:
Strawberry and Rhubarb Cordial
4 sticks of rhubarb chopped
300 gm/10 oz ripe strawberries, hulled and cut in half
320gm/11oz caster sugar
1 litre/1.75 water
juice of 2 lemons
Place the fruit in a heavy based pan, add sugar and simmer on low heat for 10 minutes until the fruit begins to soften. Add water and increase the heat slightly. Cook gently for a further 15 minutes until the fruit is completely soft.
Leave to cool then strain through a sieve, pressing the pulp into the syrup. Add lemon juice and store in the fridge. For non-alcoholic moments, dilute with chilled sparkling water, and add a sprig of mint.
Enjoy…
copyright 2014 Tish Farrell
Tish Farrell 
That looks delicious!
It absolutely is.
Hi Tish – this looks wonderful and the bonus is that it can also be frozen…I will have to remember to pick up rhubarb and strawberries when I go shopping!
I would love this:)
I make icicles, popsicles. They have these little ice-tray thingies. Pour in the juice and throw in freezer. They’re great.
One would not think that strawberries and/or rhubarbs were particularly interesting subjects, but you made it so through a fine presentation. Did someone mention strawberry-rhubarb pie?
Oh pie is good too, and in England we have CRUMBLE – a flour/butter/sugar crumb topping which goes over the fruit and is baked until crunchy, with the fruit bubbling up round the edges from underneath. But I agree, strawberries and rhubarb sound a most unpromising combo, but believe me it is the ultimate in culinary synergy.
The proof is in the pudding…er…pie.
Just wondering what to do with my rhubarb–now I know. Thank you!
That looks like a great recipe – so colorful!
I thought it looked and sounded yummy last year, and I still think so. But rhubarb and strawberries are out of season here, and my memory is short, so I think I’ll be forever looking and thinking “yum” but not holding that thought until summer here 🙂
looks sweet
Have rhubarb in the garden and strawberries from a neighbor (my own got “weeded” last year by an incompetent helper), so I will definitely give this a try. What would turn it into a slightly alcoholic fizz? Just letting it sit at room temp for a day or two?
Mm. Not sure. You could try letting it stand at room temp. I wonder what the home brewers would advise.
It seems that I remember an elderberry recipe that suggested just that to make it a little “fizzy.” But I’ll have to check…non-alcoholic is just fine, too. Love that intense color!
Looks great. And I love both of the major ingredients.
I’m suddenly thirsty. 🙂
This is so delicious, I’m sorry I can’t send some in an email attachment!