With rhubarb in the garden ready for the picking and spurred on by the successes of the elderflower cordial and ginger beer I made from Susy Atkins’s new book How To Make Your Own Drinks, I decided to try my hand at some cordial of my own using one of my favourite flavour combinations; rhubarb and ginger. The result, a glorious refreshing blush pink drink, great with fizzy water.

The cordial will keep in a sterilised glass bottle in the fridge for a few weeks. You can also freeze it in a sterilised plastic container. Leave plenty of room in the container for the liquid to expand as it freezes.

Makes approx 500ml


250g caster sugar

275g rhubarb, cut into 1 inch pieces

300ml cold water

2 inch piece of ginger, peeled and roughly chopped

juice of half a lemon


  1. Put the sugar, fruit and water into a heavy bottomed pan.
  2. Set on a low heat, stirring occasionally to dissolve the sugar.
  3. Once the sugar has dissolved, turn up the heat and bring to the boil.
  4. Allow to boil for 3 – 4 minutes before turning off the heat.
  5. Carefully break the fruit up a little with the back of the spoon then set aside until the liquid is cool.
  6. Strain through a muslin and transfer to a sterilised bottle.