Rhubarb cordial

Rhubarb cordial

By
From
The Scandinavian Cookbook
Makes
1.5 litres
Photographer
Lars Ranek

At the beginning of spring, rhubarb is pink and gives pink-coloured cordial, but as the season progresses, the darker rhubarb produces red cordial. It tastes wonderful diluted with still water, sparkling water or Champagne.

Ingredients

Quantity Ingredient
2kg rhubarb, trimmed and cut into 5 cm pieces
800ml water
700g caster sugar

Method

  1. Rinse the rhubarb in cold water and drain well. Combine the rhubarb and water in a saucepan and bring to the boil, then reduce the heat and simmer for 30 minutes.
  2. Line a sieve with muslin and strain the cooked rhubarb through it. Put the resulting rhubarb juice into a clean saucepan and bring to the boil with the sugar, stirring so that the sugar dissolves. Skim any froth from the surface and leave to simmer for 10 minutes.
  3. Pour the hot liquid into sterilised bottles and seal. When the cordial has cooled, store it in the refrigerator. To serve, mix one part rhubarb cordial with two parts cold water and serve over ice.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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