Tag Archives: Rhubarb cordial

Not enough hours in the day!

Sissinghurst house June 2018

I’m only too aware that it’s been ages since I posted here: I can only claim busy social weekends, work events, pressures of work, and not enough hours in the day to do everything else! Plus the hot weather over the past couple of weeks (not that I’m complaining, honest!), means that watering becomes a daily requirement not only at home, but also down at the allotment, especially for relatively new plantings. Then the prolonged warm spell has brought all the soft fruit to fruition at once, so harvesting is also in full swing  and a huge harvest at that! A few extra hours each day really wouldn’t go amiss…

So what’s been happening on the plot? Well, May/June are always the busiest months for gardeners, so going out to Berlin for a translation workshop at the end of May, lovely though it was, was bound to put a spanner in the gardening works! Spring containers at home have had to be planted up with their summer contents (begonias and lobelia as ever, although very slow to get going this year), tomatoes had to be planted outside (and are now going great guns), and beans, courgettes, squashes and sweetcorn had to be planted out at the allotment. Today I finally managed to plant out my leeks, several weeks later than usual, but there just hasn’t been time before – hen party at a retro ice cream parlour in Broadstairs for my soon-to-be-daughter-in-law last weekend, plus a visit to nearly Sissinghurst (white garden at the peak of its glory – always a good time to visit), and up to London the weekend before for another translation event. Anyway, the leeks are finally in situ, so it just remains for me to water them very well for the next few weeks while they get established, especially if this heat persists.

My allotment neighbour has had a very late delivery of spent mushroom compost, so I transferred six barrowloads up to my plot to replenish the soil in some of the beds. Not easy with everything planted, but I focussed on the peas and beans, which didn’t get their annual manure fix this year, as we had hoped the mushroom compost would arrive earlier. I also topped up the asparagus bed, as it is a hungry feeder and the asparagus has finished cropping for the season now – some extra nutrients should build the ferns up nicely over the summer. Probably not the best thing for my knee, but hey ho, needs must!

Everything is coming on apace, apart from my French beans, which are stubbornly refusing to germinate. I can only imagine it’s too hot for them – or the seed is too old. I’ve planted more this evening, so fingers crossed. Sweet peas too are ridiculously slow this year, but finally look as though they’re starting to get going. My allotment neighbour on the other side has masses, so kindly said I could help myself – so lovely to have fragrant sweet peas in the house again. With any luck I can return the favour in late summer when mine are in full bloom…

In other news, the rhubarb gin is ready after its month’s infusing – and very good it is too! I’m very impressed: it makes a delicately pink-tinged long drink with tonic, ice and a sprig of rosemary if you feel so inclined. You can really taste the rhubarb, with just a slight kick of ginger. Definitely my favourite drink of the summer so far!

Rhubarb gin finished product

I’ve also made two batches of elderflower cordial and ventured into rhubarb & ginger cordial production too. Also very good. I couldn’t find one recipe online that really appealed, so adapted several, including one from Sarah Raven, and one from Saga. Take your pick! Again, a gorgeous colour, even from garden rhubarb rather than the vivid (although in my view not as tasty!) forced stuff. Here is the result:

Rhubarb & Ginger Cordial – makes approx. 1.5 litres

Rhubarb and ginger cordiaal

1,750 g rhubarb, chopped into chunks (no need to peel)
750 g granulated sugar (or to taste)
1 litre water
1 orange
1 lemon
1 tbsp citric acid
1 knob of root ginger (about 5 cm)

Place the chopped rhubarb in a large preserving pan with the root ginger, also roughly chopped, and the juice and rind of the orange and lemon. Cover with water and bring to the boil, then simmer gently until the fruit is soft and pulpy – about half an hour. Leave to cool for an hour or so.

When cool, pour into a jelly bag suspended over a large bowl or jug, and allow to drip through overnight. Don’t press, as it will make the cordial cloudy. Discard (or compost) the rhubarb pulp.

Straining rhubarb cordial

The next day, place the resulting juice into the preserving pan again and add 750g granulated sugar (or to taste). Bring to the boil, stirring to dissolve the sugar. Finally add 1 tbsp citric acid; you can omit this, but it will help to preserve the cordial for longer. It should keep for several months in a cool, dark place, but refrigerate once opened.

Pour into sterilised bottles and serve with sparkling water or soda for a refreshing summer drink.

 

 

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