little gem
“Keep this cordial handy in the fridge for an easy addition to cool drinks. Dilute with still or sparkling water and lots of ice. For an adults-only take, top with prosecco. Bring on summer!”
@phoeberosewood
RHUBARB & ORANGE CORDIAL
MAKES 3 CUPS (750ML)
Begin this recipe 1 day ahead.
1 bunch (750g) rhubarb, chopped into
1cm pieces
Pared zest of 2 oranges
2 cups (440g) caster sugar
Place rhubarb, orange zest and sugar in a heatproof bowl and pour over 2 cups (500ml) boiling water. Stir to combine. Cover with plastic wrap and leave at room temperature for 24 hours. Strain through a fine sieve and into a bottle. The cordial can be stored in the fridge for up to 6 months.
RHUBARB, GINGER & ALMOND TART
SERVES 8-10
PASTRY
2 tsp apple cider vinegar
12/3 cups (250g) plain flour, plus extra to dust
1/4 cup (55g) caster sugar
125g cold unsalted butter, chopped into
2 cm pieces
2 tbs cold sour cream
FILLING
110g unsalted butter, chopped
1/2 cup (110g) caster sugar
90g crystallised ginger, finely chopped
21/4 cups (225g) almond meal
4 eggs
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