Make this refreshing rhubarb cordial, then check out our elderflower cordial, blackcurrant cordial, ginger cordial and more summer cordial recipes.

Looking for more seasonal rhubarb recipes? Discover our rhubarb gin, rhubarb crumble, rhubarb and custard cake and plenty more.


  • 500g rhubarb, roughly chopped
  • 75-100g caster sugar
  • 1 tbsp lemon juice


  • STEP 1

    Put the rhubarb and 225ml water in a pan and bring to a gentle simmer. Cook for 15 minutes or until the rhubarb is really soft, mashing gently with the back of a spoon to release the juices. Cool, then strain through a straining bag or piece of muslin, squeezing to ensure you release as much juice as possible.

  • STEP 2

    Measure out 375ml of juice and weigh 75g of sugar. Tip the juice and sugar back into the pan and heat gently, stirring, until the sugar has dissolved. Taste and add a little more if you prefer a sweeter cordial. Stir in the lemon juice, then cool and decant into a sterilised bottle.

Get more seasonal inspiration with our rhubarb recipes

Plates of panna cotta with stewed rhubarb


Hannah Guinness olive magazine portrait
Hannah GuinnessSenior sub editor and drinks writer

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