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1
Put all the rhubarb into a large pan and add 1.5 liters of cold water ( you don't want to cover it completely with water as this dilutes the flavor of the cordial). Using a potato peeler take 4 or so strips of orange skin from each orange, add this to the pan with the juice from both and add the star anise.
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2
Bring the rhubarb up to the boil, then turn down the heat and simmer gently until the rhubarb is soft (it may look like a mush at this stage). Take off the heat and allow to cool for an hour.
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3
Poor the rhubarb and juice into a large jelly bag (hanging over a large bowl) and allow the juice to drip through over night.
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4
Now pour the collected juice into a pan and on a low heat add the sugar (about 600-800g, but do taste with a spoon as you go, so you get the sweetness you want, remember it will get diluted with water). Stir until the sugar has dissolved.
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5
You can add 2 teaspoons of citric acid at this stage if you want to store this for several months, but this is not necessary if the cordial is going to be used straight away. The citric acid does give the cordial a good tart kick, or you can add the juice of 3 lemons for a sharper flavor.
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6
Allow the cordial to cool.
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7
Pour into sterilized bottles and store in the fridge. This should keep in the fridge for a couple of months, and can be frozen in ice cube trays to use throughout the summer.
