Place chopped rhubarb in a big pan (NOT aluminium) add water and bring to boil slowly.
Turn heat down and leave to stew for 30minutes.
When rhubarb is soft and juice very pink turn off the heat and allow to cool a bit.
Use a jelly bag or a big sieve lined with a sterilised piece of muslin to filter juice. Set it over large bowl. Leave to filter for at least 6 hours or overnight if possible. Don't squeeze the bag as this will cloud the cordial.
Measure amount of juice and pour into clean pan with Sugar(600g per litre)add lemon juice then heat stirring until sugar is dissolved. Then bring to the boil
Pour into sterilised bottles and seal immediately.
Should keep for about a year or once opened for a week in the fridge.
I kept half of the pulp and the lemon pith and pips for my next recipe. I am planning a rhubarb cheese.
Yielded more than 2litres so have that in mind and make sure you sterilised enough bottles
Mix 60ml of cordial with cold water. Enjoy
