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Honey Sweetened Rhubarb Meyer Lemon Cordial


  • 12 ounces rhubarb about three cups chopped
  • 12 ounces/1 cup honey
  • 2 cups water
  • 1 lemon ideally a Meyer, but any lemon will work, thinly sliced


  • Combine the rhubarb, honey, water, and lemon in a sauce pan. Place over high heat and bring to a bubble. Reduce the heat to medium-low and cook at a bare simmer for 15 minutes, or until the rhubarb has fallen to bits and the lemon is quite soft.
  • Let the cooked rhubarb and its liquid cool for a few minutes. Then, position a fine mesh sieve over a medium-sized mixing bowl and strain out the cordial. Work the pulp with a spoon or spatula in order to release as much liquid as possible.
  • Transfer finished cordial to a jar and refrigerate. It will keep 3-4 weeks in the fridge.
  • To can, funnel into prepared jars and process in a boiling water bath canner for ten minutes.