Rhubarb Ginger Cordial (Small Batch, Strong Flavour)
A sharp, fresh rhubarb ginger cordial made in a small batch for strong flavour. Perfect for sparkling drinks, soda, or simple desserts.
Sharp, fresh, and gently warming, this rhubarb ginger cordial is a bold, flavour-packed concentrate that captures the best of spring.
The tartness of rhubarb is balanced by a subtle heat from fresh ginger, creating a clean, vibrant finish. Perfect for sparkling drinks, homemade sodas, or drizzling over desserts, it’s a simple way to turn seasonal rhubarb into something refreshing.
Why This Recipe Works
- Small batch = stronger flavour: Using less water keeps the rhubarb taste bold and concentrated rather than diluted.
- Two-stage sweetening (half sugar first, half later): Adding only half the sugar during cooking helps draw out flavour from the rhubarb, while the second addition gives you full control over the final balance.
- Better flavour control: Sweetening at the end lets you adjust based on how sharp your rhubarb actually is, rather than guessing upfront.
- Zero waste: The leftover pulp can be reused as a quick compote, so nothing gets thrown away.
Ingredients for Rhubarb Ginger Cordial (Makes around 500ml)
- 500g rhubarb, chopped
- 350–400ml water
- 200–240 sugar
- 10-15g fresh ginger, thinly sliced
- 1–2 tbsp lemon juice
When making rhubarb ginger cordial, I prefer to use the older rhubarb stems. It isn’t that they taste better, but they hold up just as well for extraction, and it lets you save the younger, more tender stems for baking or desserts where texture matters more.
Instructions
Prepare the ingredients
Chop the rhubarb into 2–3cm chunks and thinly slice the ginger. If you have any particularly woody bits of rhubarb near the base, I would recommend trimming that and disposing of it.
Start the extraction
Add the rhubarb, water, ginger, and half the sugar to a saucepan. Bring to a gentle simmer and cook for 10–15 minutes, until the rhubarb is fully soft and broken down.
Strain
Pour the mixture through a sieve or muslin into a bowl or jug. Let it drip naturally for a clearer cordial. Don’t worry abut trying to extract every drop of liquid. As we will use the pulp anyway it’s fine to leave some in there.
Sweeten
While the liquid is still warm, stir in the remaining sugar a little at a time until dissolved. Taste as you go and stop when the balance feels right.
Balance
Stir in the lemon juice to sharpen and lift the flavour. The rhubarb will mask most of the lemon’s taste but not its acidity, so it enhances sharpness without making the cordial taste lemony. If you prefer a more pronounced tartness, add a little extra — it takes quite a bit before the lemon flavour becomes noticeable.
Bottle
Pour the rhubarb ginger cordial into a sterilised bottle, seal, and let it cool before refrigerating. If you need a guide on how to properly sterilise a bottle for long term storage, this is an excellent article.
Don’t Waste the Rhubarb
Once you’ve strained your rhubarb ginger cordial, you’ll be left with a soft, fully cooked pulp. It still has plenty of flavour, so it’s worth turning it into something usable rather than throwing it away.
Quick Rhubarb Compote
- Mash the leftover pulp with a fork for a rustic texture, or blend it with a stick blender for a smoother finish
- Stir in 1–2 tablespoons of the cordial to bring back sweetness and sharpen the flavour
- Taste and adjust — add a squeeze of lemon if it needs more brightness, or a little extra sugar if it’s too sharp
You end up with a simple compote that carries the same flavour as the cordial. Use it on yogurt, swirl it through oats, or spoon it over pancakes and desserts. This time I added a little more sugar syrup and citric acid and churned it in my ice-cream machine. Delicious springtime rhubarb sorbet!
Tips for Best Rhubarb Ginger Codial
Less Water = Stronger Flavour
Keep the water towards the lower end if you want a more concentrated rhubarb ginger cordial. More water will stretch the yield, but it will soften the overall intensity.
Don’t Boil Aggressively
A gentle simmer is enough to break down the rhubarb and extract flavour. Boiling too hard can dull the freshness and push the cordial towards a heavier, cooked taste.
Ginger Should Support, Not Dominate
Slice the ginger thinly and keep the quantity moderate so it adds warmth in the background rather than overpowering the rhubarb.
Taste Before Final Sweetening
Rhubarb can vary a lot in sharpness, so adjust the sugar at the end. This gives you control over the final balance instead of relying on fixed amounts.
Storage
Store the rhubarb ginger cordial in a sterilised, sealed bottle in the fridge. It will keep well for 2–3 weeks, maintaining its fresh, sharp flavour.
Other Cordials and Syrups You Will Love!
Rhubarb Ginger Cordial
Ingredients
- 500 g rhubarb chopped into 2–3cm pieces
- 350 ml water
- 200-240 g sugar
- 10-15 g fresh ginger thinly sliced
- 1-2 tbsp lemon juice
Instructions
- Chop the rhubarb into 2–3cm pieces and thinly slice the ginger.
- Add the rhubarb, water, ginger, and half the sugar to a saucepan. Bring to a gentle simmer and cook for 10–15 minutes until the rhubarb is fully soft.
- Pour through a sieve or muslin into a clean bowl or jug. Allow to drip naturally for a clear cordial.
- While still warm, stir in the remaining sugar until fully dissolved. Adjust to taste.
- Stir in the lemon juice and mix well.
- Transfer to a sterilised bottle, seal, and cool before refrigerating.
Notes
Flavour Variations
- Orange & Rhubarb Cordial
Replace the lemon juice with orange zest and juice for a softer, rounder citrus profile. - Spiced Rhubarb Cordial
Add a cinnamon stick or a few cloves during cooking for a warmer, more autumnal flavour. - Vanilla Rhubarb Cordial
Stir in a small amount of vanilla extract after cooking for a smoother, slightly mellow finish.
Storage
Store in a sealed, sterilised bottle in the fridge for 2–3 weeks. Shake before use if any natural settling occurs.Stored in a sterilised bottle in the fridge, it will keep for 2–3 weeks. Always use clean utensils when pouring to keep it fresh for longer.
Start with 1 part cordial to 4 parts water and adjust to taste. Use less water for a stronger drink, or more for something lighter.
Yes. Simply leave out the ginger for a cleaner, sharper rhubarb cordial with no added warmth.
You can reduce it slightly, but sugar is important for balance and preservation. Too little and the cordial will taste overly sharp and won’t keep as well.
