rhubarb cordial recipe no sugar

Naturally Sweetened Rhubarb Cordial Recipe

This easy to make rhubarb cordial is naturally sweetened with maple syrup and the juice of an orange rather than the boat load of refined sugar that many cordial recipes use. Absolutely gorgeous on a hot day, topped up with still / fizzy water or lemonade, lots of ice, and a slice of lemon / few mint leaves.

We have a huge supply of rhubarb from our allotment at the moment so I have been racking my brains for things we can do with it, besides the obvious like make 100 rhubarb crumbles (which of course I plan on doing too!).

I thought of making a rhubarb cordial for a refreshing summery drink but I couldn’t find a recipe anywhere that didn’t include loads of sugar, so I developed this refined sugar free version.

You could easily substitute the maple syrup for agave nectar, or for 250g coconut sugar (or 250g light brown sugar if you want to make it with traditional sugar).

I hope you like it, and I hope you like rhubarb as I have lots of other recipes planned to use up our glut, I’m thinking a rhubarb, coconut yoghurt and granola pot with the stewed rhubarb leftover from this recipe and some chutney / jam too!

L x

rhubarb cordial without sugar

Naturally Sweetened Rhubarb Cordial Recipe


  • 500g rhubarb, chopped into 1 inch pieces
  • 3/4 of a cup of maple syrup
  • The juice of half a lemon (and a strip of rind)
  • The juice of an orange (and a couple of strips of rind)
  • 500ml water


  1. Add all the ingredients to a pan and bring to the boil. 
  2. Simmer for about 10 minutes, stirring occasionally until the rhubarb has completely fallen apart / goes mushy.
  3. Strain into a jug through a fine sieve or a piece of muslin cloth. Leave the sieve or bag draining for at least an hour to make sure all the juicy goodness strains through.
  4. Pour the cordial into a bottle, letting it cool completely before refrigerating. Serve, diluted to taste with sparkling / still water or lemonade, ice and a slice of lemon / few mint leaves.

    P.s Don’t forget to keep the rhubarb you strained for adding to other dishes – recipe for my coconut yoghurt, rhubarb and granola pots coming soon!

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