Rhubarb Rhubarb Rhubarb – 1 bunch 3 ways, Compote, Cordial, Syrup for Prosecco


Rhubarb is in season at the moment in Australia.  For very little effort you can get maximum output from one bunch of the stuff. I had a baby shower lunch yesterday & wanted to theme it pink (she is having a girl!) so I needed some pink syrup to go in the proscecco, it got me thinking…(doesn’t happen often but I’m pleased with the result!)


So now I have a Rhubarb Compote for breakfast, Rhubarb Cordial which my little girls loved (it’s pink and sugary) and a pretty way to pink up some bubbles with Rhubarb Syrup.

Want to give it a go?  It’s very easy and you will be so impressed with yourself at the end of it…..

Take a bunch of rhubarb – mine ended up being 300gms, wash it, cut off leaves (they are poisonous if eaten), roughly chop and put in a saucepan.


Add 400 mls water & 175 gms raw caster sugar and the zest and juice of 1/2 an orange (also in season at the moment).

Bring to the boil and then simmer for 5 – 10 minutes until the rhubarb is mushy.  It should look like this

Rhubarb-stew-webCool in the saucepan for a little bit and then line a strainer with a muslin cloth or, like I did, use a Chux (a clean one preferably) and place over a bowl or wide jug.  Pour the stewed rhubarb into the strainer and then leave for at least 2 hours – don’t press it or push through as you don’t want any bits going into the cordial.


You will be left with a bright pink/red syrup in the bottom (about 350 – 400 mls) and about 1 1/2 C of  yummy compote in the top.  The compote is delicious with yoghurt for breakfast or as a dessert, you could also mix it through your porridge or use it as the base of a souffle, whatever, just eat it straight it’s very sweet and yummy!

To make the cordial add either plain or sparkling water, my girls would never dream of eating rhubarb although they seemed to inhale the cordial yesterday, probably as they are never usually allowed cordial and this one was pink too! Keep it in the fridge for about a week or so.


For the fancy Pink Proscecco use about 2 cm in the bottom of your glass and top with prosecco.  A great way to tart up Friday night drinks, a champagne brunch, baby shower, hens party, any time any where really!  Enjoy.



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5 comments on “Rhubarb Rhubarb Rhubarb – 1 bunch 3 ways, Compote, Cordial, Syrup for Prosecco

  1. Malinda @mybrownpaperpackages
    May 8, 2015 at 4:49 pm

    It is always hard to use up a whole big bunch of rhubarb so I love that yuo have 3 ways to use it.

    • Vicki
      May 10, 2015 at 7:56 pm

      I know, I hated for it to go to waste so 3 ways to use it was great! Hope you had a lovely Mothers Day

  2. Dannielle@Zamamabakes
    May 8, 2015 at 11:23 pm

    You had me with Syrup for Prosecco! I love my Prosecco, I only discovered it about 9 months ago but oh so good and oh how good it would be with some of your syrup. I’ll be adding some Rhubarb to next weeks fruit and veg list. Thanks for the great inspiration and recipe.
    So glad you brought this little treasure to our Fabulous Foodie Fridays Party.
    Have a beautiful weekend and wishing you a gorgeous Mother’s Day for Sunday lovely lady xx

    • Vicki
      May 10, 2015 at 7:57 pm

      I hope you had a lovely Mothers Day today. The rhubarb syrup is delicious!

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