top of page

Rhubarb and Custard cordial

Rhubarb and Custard sweets - remember them?

A childhood favourite for many of us.

Or maybe you love the real deal? Sweetened baked rhubarb covered in creamy vanilla custard.

Well either way, I've got you covered with my Rhubarb and Custard cordial.

This is so easy to make, just pop it on the hob to let it do its thing, strain it and then enjoy topped up with some ice cold sparking water, some lemonade or - if you're fancy - topped up with some Prosecco.

It couldn't be any more perfect for a warm spring or summer day!

For this recipe i recommend you use a high quality vanilla if you can. I always use Vanilla Mart as I haven't found anything that matches it's quality!

Recipe - makes approx 1ltr of cordial

600g caster sugar

Zest and juice of 2 oranges

zest and juice of 1 lemon

900g of rhubarb - washed and chopped

350g fresh raspberries

3 vanilla pods

Tablespoon vanilla extract

600ml water

1 – Pour the water into a large stockpot and stir through the sugar.

2 - Add in the chopped rhubarb, zest and juice of the Oranges and lemon and the raspberries and stir to combine

3 - Remove the seeds from the vanilla pods and add them, along with the empty pods into the pot and stir well

4 – Bring the pan to the boil and once bubbling leave to simmer on low for about 45 minutes to an hour until the rhubarb if completely falling apart - stir every 10 mins or so to make sure nothing is sticking or over boiling.

5 –Leave to cool for a few hours or up to overnight

6 - Pour the cool mixture through a fine sieve or muslin - this will need to be done in batches to make sure you squeeze the most out of the juice. then decant into sterilised bottles.

7 - Serve approx. 1/3 of cordial to 2/3 or soda water/lemonade/prosecco or to taste

Note: Save the leftover stewed rhubarb as an amazing alternative to jam in a Victoria sponge - keep in the fridge and use within 2 days.

If you want to keep the cordial for longer - pop the unsealed bottle into a pot at least 2/3 covered with water and simmer for 20 minutes at 70*c - pop the lids back on whilst still warm - once this is done they will keep for 2-3 months.


bottom of page