Rhubarb Cordial
A sweet-tart homemade rhubarb syrup with bright lemon flavor that turns into a refreshing drink perfect for spring and summer sipping.
Servings: 4 servings
Calories: 339kcal
Ingredients
- 2 pounds fresh rhubarb stalks cleaned and chopped
- 2 ¼ cups water
- 1 teaspoon vanilla
- Juice and zest of 1 large lemon
- 1 ½ cups granulated sugar
Instructions
- Place chopped rhubarb in a medium saucepan with water.
- Over medium-high heat, bring contents to a boil. Allow to boil for 10 minutes. Be sure to keep an eye on it because it may boil over. Reduce heat if needed.
- Pour mixture through a strainer and into another pan. Use a spoon to press as much juice out as possible. Discard rhubarb or keep it to make a quick jam.
- Pour juice back into your saucepan. Add vanilla, lemon juice and zest, and sugar.
- Heat over medium-high heat and allow mixture to simmer for 10-15 minutes or until it reaches a syrup-like consistency.
- Pour syrup into a sealable jar and allow to cool.
- When ready to serve, pour syrup into a glass and add water until your desired taste is reached. I typically use a 1:4 ratio of syrup and water.
Notes
- Fresh, firm rhubarb will give the best flavor and brightest color for the cordial.
- Keep an eye on the saucepan while boiling, as rhubarb can foam and boil over quickly. Reduce heat if needed.
- Press the cooked rhubarb gently through the strainer to extract extra juice without making the cordial cloudy.
- The finished cordial is concentrated. For serving, start with a 1:4 ratio of cordial to water and adjust to taste.
- Don’t throw away the cooked rhubarb! Use it to make a quick jam, stir into yogurt, or spoon over oatmeal.
Nutrition
Calories: 339kcal | Carbohydrates: 85g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 656mg | Fiber: 4g | Sugar: 77g | Vitamin A: 231IU | Vitamin C: 18mg | Calcium: 200mg | Iron: 1mg