Pin it
This tangy-sweet homemade rhubarb drink packs an early summer punch and is my favorite way to brighten up family parties. It’s so quick to whip up and everyone loves how gorgeous it looks and tastes.
I started making this on a gloomy rainy day with leftover rhubarb from the garden. Now, folks at my house get excited to sip it when summer sun finally hits.
Vibrant Ingredients
- Granulated sugar: Gives sweetness and keeps the drink fresh Try fine white sugar for a clean look
- Lemon juice and zest: Adds zippy brightness to the syrup Go for organic since you’ll use the peel
- Vanilla pod: Brings a gentle floral note Pick a juicy pod or go for good vanilla extract if you can’t find one
- Water: Pulls out all that rhubarb flavor and softens it up Filtered is best for a crisper sip
- Fresh rhubarb stalks: Use fresh and firm ones for the brightest color and taste Watch for any bad bits and steer clear of the leaves
Simple Steps
- Serve and Chill:
- Mix with water any way you like, about one part syrup to four parts water is classic Pour over ice cubes or top with sparkling water for a cool treat
- Bottle and Cool Down:
- Fish out the vanilla pod and pour that hot syrup into a clean bottle or jar, seal it up tight. Leave it to cool off at room temp
- Add Lemon and Sugar:
- Toss in lemon juice, peel, and sugar with your rhubarb liquid. Set back on the heat. Once it boils gently, stir until everything’s melted. Keep it cooking for another ten to fifteen minutes or until it lightly thickens
- Add Vanilla:
- If you’ve got a vanilla pod, split it open and scrape the seeds into the mix along with the pod itself. If you’re using extract, add it now. This bit gives the cordial its cozy aroma
- Extract the Juice:
- Set up a fine strainer over a new pot and pour in your cooked rhubarb. Press out every last drop with a spoon. Keep the leftover pulp for stirring into yogurt or baking later
- Simmer the Rhubarb:
- Throw chopped rhubarb and water into a big pot. Get it simmering on medium high. Let it bubble away for around ten minutes, giving it a stir or two. You want the rhubarb super soft and color faded
- Clean and Cut Rhubarb:
- Wash the stalks well, lop off the leaves (they’re not safe), then cut into small chunks so they’ll cook down fast
Pin it
Seeing rhubarb go from crazy pink sticks to soft mash and finally that glittery drink is kitchen magic for me. Every batch, my family lines up for a hot spoonful. Once it’s bottled, don’t expect it to stick around for long!
Keeping It Fresh
Keep your finished cordial sealed up tight in a clean jar or bottle in the fridge. It’ll be good for around three weeks. Made too much? Freeze the extra in an airtight container. Thaw some whenever you crave a summery drink
Easy Swaps
No fresh rhubarb? Frozen rhubarb is perfect, just let it thaw before starting. Want more bite? Try swapping some lemon juice with lime. Only have vanilla extract? That’s fine, just add a splash at the end before bottling
Serving Ideas
Mix your cordial with bubbly water and a handful of mint for a fancier spritz. Stir some into lemonade for a zingy lift. Or drizzle it over pancakes or a scoop of vanilla ice cream for extra spring vibes
Pin it
Tradition & Origins
Scandinavians love making rhubarb syrup (rabarbrasaft) as a sunny season starts. Families whip up big batches when rhubarb’s everywhere. Every glass gives you a dose of that cozy northern nostalgia
Frequently Asked Questions
- → Can I use something besides a vanilla pod?
For sure, swap in a teaspoon of vanilla extract instead. It'll taste just as cozy.
- → How long does this cordial stick around?
As long as you pop it in a clean, closed jar in the fridge, it'll keep for roughly two weeks. Just make sure the lid’s on good and snug.
- → Can I make it with less sugar?
You can use less sugar if you want, but this might make your syrup thinner and it won't last as long in the fridge.
- → How should I use this cordial?
Just pour it with cold or fizzy water, using one part syrup to four parts water. Ice cubes make it extra refreshing.
- → Can I do anything with leftover rhubarb?
Definitely! Mix the strained rhubarb into oatmeal, yogurt, or try baking with it so nothing goes to waste.