We are very into making our own cordials at the moment.
Who knew it was so simple? We were inspired by The Rocket Man, purveyor of exquisite salads based in Cork City (find him on Twitter @rocketmancork) who also offers some seriously good cordials as an aside.
1 or 2 thumb-sized pieces of ginger (this depends on how fiery you like it)
500ml of water
1. Roughly chop the rhubarb into pieces and put into a large saucepan. Add the sugar, squeeze in the juice of a lemon. Roughly chop the pieces of ginger and add to the saucepan before covering the lot with the water. The rhubarb should be just about covered.
2. Bring to a boil and simmer for about 15 minutes until the rhubarb is all squishy. Remove from the heat and allow to cool completely.
3. Use a good sieve to transfer the lovely, pink cordial syrup from the saucepan to a large bowl, leaving the chunky fruit bits behind. Use a funnel or a jug to transfer the cordial into a sterilised bottle. The cordial will keep for a few days in the fridge.
4. We dilute 1 part cordial with 2 parts sparkling water and serve it with lots of ice and a sprig of mint.