Homemade Rhubarb Vanilla Cordial (Print Version)
# Ingredients:
→ Cordial Base
01 -
540 ml water
02 -
1 kg rhubarb stalks, fresh, ends removed, chopped up small
→ Flavorings and Sweetener
03 -
300 g white sugar
04 -
Zest and juice from a big lemon
05 -
1 vanilla bean, sliced open and seeds scraped out, or use 1 tsp vanilla extract (totally optional)
# Instructions:
01 -
Pour the hot mix into a clean jar or bottle. Seal tight and leave it out until cool.
02 -
Simmer the sweetened liquid for 10–15 minutes on medium-high, stirring here and there, until it gets syrupy. Take out the vanilla pod if you added it.
03 -
Pour in the lemon juice, zest, sugar, and vanilla (or the pod plus seeds) into your strained rhubarb juice.
04 -
Set a mesh strainer over a different pan, pour in the rhubarb mash, and press down to squeeze every bit of liquid out. Toss the solids or save for porridge or snacks.
05 -
Pop the chopped rhubarb in a big saucepan with water. Heat to a simmer and let it bubble away on medium-high for 10 minutes, or until everything's super soft.
06 -
Chop up your trimmed rhubarb into little bits.
# Notes:
01 -
When you're ready to drink, mix one part cordial with four parts chilled water (plain or bubbly) and chuck in some ice if you like. Use more or less liquid, up to you.
02 -
Don't toss the leftover rhubarb solids! They're awesome with yogurt or oats.