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Pop your sugar and water together in a saucepan and leave it on the hob to start boiling whilst you prepare the rest of your ingredients.
Thinly slice the ginger root but don’t bother to remove the skin. Crack the cardamom pods with the handle of your knife and add both to the syrup solution in the saucepan.
Leave on a medium heat for 10-15 minutes until the rhubarb has turned to mush. Once this happens, turn off the hob but leave the pan in place whilst you sterilize a glass bottle and muslin cloth.
A lot of people line their sieves with the muslin cloth before pouring the liquid through it, but what you should do is drape the cloth over the jug you’re going to pour into, then hold it in place by pressing the sieve down into it. This way, the sieve catches any large pieces which would quickly block up the fine stitch of the muslin cloth.
Pour your rhubarb cordial into the sieve and push it around with a spoon to squeeze any trapped moisture from the pulp. When you’re done, carefully pour the cleared cordial into a sterilized bottle and store it in the fridge until you’re ready to use it.