Monday, June 27, 2011

Rhubarb Cordial

I got this recipe from my friend Katrin who got it from her mother inlaw. The cooling summer flavour of rhubarb is tasty and fresh. I even nibble on them raw, sometimes tasting very sour, but oh my is it good! This cordial is best mixed with cold water and even better served with ice. Very refreshing.

You will need:
10 liter / 2.64 gallon sized Bucket
approx: 15-25 Stalks of Rhubarbs
2 kg / 9 1/4 cups of White Sugar
3 Lemons
Boiling Water

  • Clean your rhubarb stalks and cut them in finger thick slices. (leave the peel on)
  • Add all the stalks in your bucket, but don't fill it all the way up. Leave around 4-6 inches /10-15 cm empty at the top.
  • Slice your lemons and spread them over the rhubarbs. Make sure that the lemons are clean and wax free.
  • Add all your sugar to the bucket and fill with the boiling water. The water should just cover the rhubarb and lemons. (this might feel a little tricky as the rhubarbs tend to float, but push them down)
  • Mix until the sugar is dissolved.
  • Cover with a lid or plastic wrap and leave to sit in a cool place for two days. (stirr the rhubarb/lemon/water-mix around a few times per day during this time)
  • Strain all the liquid away after the two days, do until your liquid is clear. (not clear as in no colour, cause the cordial will be tinted)
  • Drink mixed with water or softdrink (for eg. 7up or sprite)
  • If you drink alot of this you can store it in the fridge for a few days, but the best is to freeze it and just take a bottle out when needed. Do NOT freeze glass bottles, they will explode!

A tip is to freeze into icecubes and pop in your drink as a fun flavour surprise.

1 comment:

  1. Lovely, I like Rhubarb coridial, my kids also like it, and the colour is beautiful :-)