Rose Rhubarb Cordial
Recipe type: Beverage
Prep time: 
Cook time: 
Total time: 
Serves: 750 ml
A beautiful late spring cordial made with rhubarb and rose petals. Delicious served over ice with some sparkling water and a few rose petals scattered on top. I made double this recipe and used 7 cups of water, but it is pretty flexible.
  • 3-4 cups water
  • 2 medium-large stalks red rhubarb, chopped (about 1 cup)
  • 2 cups fresh rose petals (unsprayed)
  • ½ cup cup mild honey (I used wildflower)
  • 1 lemon, zested and juiced
  1. In a saucepan, bring the water to a simmer. Add the rhubarb and simmer for about 5 minutes, or until the rhubarb is broken down and has released its beautiful pink colour.
  2. Remove the pot from the heat and let cool slightly. Add the honey and stir to dissolve.
  3. Place the rose petals, lemon zest and juice in a 1L jar. Pour the warm liquid over the rose petals, lemon zest and juice.
  4. Let stand for 4 hours, stirring occasionally. Strain out the solids through cheesecloth or a nut milk bag.
  5. Pour the cordial into a clean glass bottle. Store in the fridge for up to 2 weeks or freeze in ice cube trays for longer storage.
  6. To serve: Add 1 - 2 tbsp to a glass with ice, top with bubbly water and garnish with fresh rose petals, or other flowers/herbs.
Recipe by The Bounty Hunter at