Pomegranate and rhubarb cordial

  • 35 mins cooking
  • Makes 2 Cup
  • Print


Pomegranate and rhubarb cordial
  • 600 gram trimmed rhubarb, coarsely chopped
  • 1/3 cup (80ml) water
  • 2 1/2 cup (625ml) pomegranate pulp
  • 1 cup (220g) caster sugar
  • 1 teaspoon citric acid


Pomegranate and rhubarb cordial
  • 1
    Combine rhubarb and water in medium saucepan. Bring to the boil. Reduce heat and simmer, covered, about 10 minutes or until mixture is pulpy. Pour mixture through muslin-lined sieve into medium bowl. Stand 20 minutes, then squeeze muslin to extract more juice.
  • 2
    Meanwhile, place pomegranate in muslin-lined sieve over small bowl. Squeeze muslin to extract as much juice as possible (you will need 1 cup juice). Save seeds for another use.
  • 3
    Combine fruit juices, sugar and citric acid in medium saucepan. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil.
  • 4
    Pour hot syrup into hot sterilised bottles; seal immediately. Label and date bottles when cold.


You will need about 1 bunch of rhubarb (use only the reddest stems) and 3 large pomegranates for this recipe.

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