Rhubarb cordial

Rhubarb cordial

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

Ingredients

Quantity Ingredient
2kg rhubarb, rinsed
800ml water
700g caster sugar

Method

  1. Trim and cut the rhubarb into small pieces. Put it in a pan, add the water and bring to the boil. Reduce the heat, cover and let it simmer for 30 minutes. Don’t stir! Pour the mixture into a jelly bag or sieve lined with fine muslin and drain for 2–3 hours.
  2. Put the liquid and sugar into a pan and simmer, uncovered, skimming off any scum, for about 5 minutes. Pour into warmed, sterilized bottles and leave to cool before sealing. Store in a cool, dark place for 3–6 months.
Tags:
Scandinavian
Danish
Swedish
comfort food
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