rhubarb cordial

Yesterday I pulled the last of the rhubarb, the stalks looked pale and tired, the leaves brown. Luckily, I made a nice harvest a couple weeks ago and turned it into a bottle of Rhubarb Cordial. This is my second batch this year, using the first and last rhubarb harvests of the year. I only hope I can time things that well again.

Super easy, delicious, and beautiful. The color changes depending on your rhubarb. The first batch of the season had a darker, more reddish hue, this latest bottle is practically neon pink. Lovely sipped on its own, or added to a glass of bubble water.

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Rhubarb Cordial

1 pound rhubarb

3/4 cup granulated sugar

750ml bottle of vodka (no need for the good stuff, Smirnoff works great)

Trim the ends of the rhubarb, and cut into pieces that are about in inch in length. Place the rhubarb into a LARGE jar or bowl, add the sugar and the vodka, and cover.

The sugar will dissolve over the course of a week, stir it when you think of it. After ten days, give your cordial a taste and see what you think. The longer it sits, the stronger the flavor. I find between 12-14 days to be about right.

Strain out the rhubarb, pour the cordial into a bottle with a tight fitting lid, and store it in the fridge. It will stay fresh until rhubarb is in season again, but it is unlikely there will be any left by then.

P.S.

You could use the rhubarb pieces to make a sauce for ice cream, just cook the rhubarb down over medium heat until it is soft. Add a bt of water if the pan feels dry. A bit of sugar if the fruit is not sweet enough. Have some other fruit around that is getting soft? Add it to the pot. Easy Peasy.

Author: terri.pena

Terri lives in Edmonds Washington where she writes, cans, cooks, reads, and imbibes, sometimes to excess.

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