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You may have heard us talking about Anna’s Rhubarb Cordial on the show this afternoon – here is the recipe from Anna. Enjoy!

Roughly chop 2kg of rhubarb and put in a large pan and fill with approximately 1.5litres of water (just enough to cover the fruit).

Using a vegetable peeler, slice off a few slices of orange peel from two large oranges. Also add the juice of the oranges to the pan. Add 8-10 whole star anise to the pan.

Bring the rhubarb to the boil and then allow to simmer until all of the fruit is soft. Allow to cool.

Use a sieve to separate the juice from the pulp – make sure you squash the fruit in the sieve to get the most juice available.

Put the remaining pink/orange liquid into a clean pan on a low heat. The recipe I used said add 600g sugar – I only used about 500g, but it’s really a case of checking each time you add a little.

Decant into clean bottles and chill in the fridge. If you are going to store it for more than a week then add a few drops of citric acid so it keeps nicely.