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  • delicious

    little gem

    Sep 16, 2020 7 minutes
    PHOTOGRAPHY MARK ROPER STYLING KIRSTEN JENKINS
    “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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