Strawberry & Rhubarb Cordial



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.



copyright 2014 Tish Farrell


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17 thoughts on “Strawberry & Rhubarb Cordial

  1. 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!

  2. 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?

    1. 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.

  3. 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 🙂

  4. 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?

      1. 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!

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