• 2kg rhubarb stems, roughly chopped
  • 2 large oranges
  • 8 whole star anise
  • 750g granulated sugar


  1. 1

    Put the rhubarb in a large pan and add 1½ litres cold water. Peel 4 strips of orange skin from each orange and add to the pan with the juice from both oranges and the star anise.

  2. 2

    Bring the rhubarb to the boil, then turn down the heat and simmer gently until soft. Allow to cool for 1 hour.

  3. 3

    Pour the rhubarb and juice into a large jelly bag hanging over a large bowl and allow the juice to drip through overnight. Pour the strained juice into a pan and add the sugar. Stir over a low heat until dissolved.

  4. 4

    Allow the cordial to cool. Store in the fridge and dilute to taste.

Nutritional Details

Each serving provides
  • Energy 1369kj 327kcal 16%
  • Fat 0.6g <1%
  • Saturates 0.1g <1%
  • Sugars 75.2g 84%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

75.2g carbohydrate 4.9g fibre 2.6g protein

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