strawberry and rhubarb cordial

Strawberry & Rhubarb Cordial

 

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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…

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copyright 2014 Tish Farrell

 

Ailsa’s Travel Challenge: Fresh

Fresh strawberry and rhubarb cordial

WP weekly photo challenge: fresh

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Fresh to me means produce straight from  my allotment, pesticide-free and naturally fed plants. I’ll give you the recipe for the cordial at the end, but first I’m going to show off some of my harvest, which despite the burning heat-wave we’ve been having, and my erratic watering, seems  to be doing pretty well.  The strawberries have been delicious – warm off the stem, or made into ice cream. We even outfaced the heat by having some in a crumble (i.e. baked with a butter-sugar-flour crumb crust) and served with some Greek yoghourt.

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And now the raspberries and blackcurrants are beginning to ripen which means it’s time to make jam with the raspberries and coulis with the currants, or Summer Pudding with both.

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And then there are gooseberries to make into gooseberry and ginger chutney, and gooseberry fool, or gooseberry sauce to have with grilled mackerel.

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On Saturday night, after a hard day’s picking, weeding and sowing, we had steamed artichokes served with crushed garlic in melted goat’s butter.

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And on Sunday night, after digging up some Charlotte and Red Duke of York potatoes, picking French and broad beans and broccoli, I steamed the vegetables and dished them up with salsa verde and a few grilled rashers of Wenlock Edge Farm bacon. Bliss.

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And now I’ve teased your taste buds to extremes, here is the recipe I promised you:

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 fruit in heavy based pan, add sugar and simmer on low heat for 10 minutes. Add water and increase heat slightly. Cook for a further 15 minutes until the fruit is soft.

Leave to cool then strain through a sieve, pressing the pulp into the syrup. Add lemon juice and store in the fridge. To serve, dilute with chilled sparkling water, and add a sprig of mint if this appeals.

OR make a damn fine cocktail with some prosecco or other dry sparkling wine. I haven’t tried this myself yet, but I just know it will be wonderful – bellinis with bells on.

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And finally a shot of the marigolds and sweet peas that I grow amongst my vegetables to make the bees happy, and me happy when they have pollinated everything else.

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Happy summer to everyone who takes the

time to read my blog – lovely

people all of you.