As much as our whole family LOVES the Rhubarb Polenta Cake I wrote about recently; enough is enough. The 3 kg rhubarb that my father-in-law brought from his garden last week should at least partially be used for another purpose!

I remember rhubarb cordial from when I was little -- my mum used to make it, and it was always super refreshing when it was hot outside. It's quick and easy to make, and lovely served with ice cold water and a slice of lemon.

Here's the recipe:

Rhubarb Cordial

• 1 kg rhubarb cut in chunks

• 550 g sugar

• 1 l water

Bring everything to a boil in a non-reactive pot. Leave to simmer for 10 minutes, then turn of the heat and leave to infuse for an hour. Sieve and bottle -- keeps for a few weeks in the fridge. (You can use the leftover rhubarb for dessert!)

Mix one third of cordial with cold water! 

Enjoy!

xxx Esther