Pomegranate & Rhubarb Cordial


  • 600g trimmed rhubarb, coarsely chopped
  • 80ml water
  • 625ml pomegranate seeds, from approx. 3 pomegranates
  • 220g caster sugar
  • 1 tsp citric acid


  1. Place the rhubarb and water in a pan and bring to the boil. Reduce the heat and simmer, uncovered, for about 10 minutes or until pulpy. Pour the mixture into a bowl through a muslin-lined sieve. Stand for 20 minutes then squeeze the muslin to extract as much juice as possible. Discard muslin and pulp.
  2. Meanwhile, place the pomegranate in a muslin-lined sieve over a small bowl and squeeze the muslin to extract as much juice as possible (you will need approx. 250ml). Discard muslin and pulp.
  3. Combine the juices, sugar and citric acid in a pan and, without boiling, stir over a high heat until the sugar dissolves, then bring to the boil.
  4. Carefully pour the hot cordial into hot, sterilised bottles and seal. Label and date bottles once cold.

Tip: Choose red-stemmed rhubarb for this recipe. Store in the refrigerator for up to 2 weeks.