We used 500g of chopped rhubarb in 500ml of water, simmer for 10 minutes, then leave it to infuse for about an hour. We have made this for quite a few years now, last year we doubled the amount of ingredients as we had an obscene amount of rhubarb to use up.
After an hour sieve out the rhubarb pulp and pass the remaining liquid through a straining bag, as you can see above it is definitely worth straining to get rid of the remaining rhubarb pulp as it leaves the cordial clear and such a beautiful colour. Then return this to the saucepan with about 200g of sugar added, reheat just to dissolve the sugar. You can vary the amount of sugar used depending on the level of sweetness required but do bear in mind rhubarb is quite tart, if you are using other fruits less sugar can be used.
Then the cordial can be put into a bottle of your choice, it makes about 500ml and should keep for about 2 weeks in the refrigerator, although ours never lasts more than a couple of days as it tastes so good. Keep the sieved out rhubarb as it can still be used in pies, crumbles, ice cream (as we did) or just eaten with yoghurt.
This is a photograph of the finished rhubarb cordial, diluted with water... it tastes lovely and it is my daughters favourite colour so that is definitely a bonus. We have used the leftover rhubarb to make ice cream as we have recently bought an ice cream maker. Last year I put some recipes on here for our hand made ice cream, as we used to make it this way. We did however still use a similar recipe to our original ones.
So two things successfully made today that the children love very much from a very small amount of rhubarb, and great fun was had in the kitchen by all. Cordials can be made from many fruits but we tend to use far less sugar for other types of fruit but this is rhubarb!