Aah, rhubarb, that seasonal summer delight. Field grown from April to September, August is a good month for finding fresh local rhubarb in the shops. But what to make with it?
My rhubarb repertoire extends to a rhubarb crumble, which quite often ends up a bit too wet (any tips on how to avoid this gratefully received!). After too many soggy crumbles I was after a foolproof rhubarb based recipe about as far removed from a crumble as you could get. Then last month I came across this really easy no-cook boozy rhubarb cordial recipe on Food 52, which sounded amazing and crucially, foolproof! The rhubarb cordial does take a whole month to make so it’s not one for the impatient, but trust me, patience really is a virtue on this one!
My rhubarb cordial after one month
Alcoholic Rhubarb Cordial Recipe
Boozy Rhubarb Cordial
- 900 g of rhubarb stalks roughly six large stalks
- 750 ml of vodka
- 250 g of granulated sugar
- A sterilised 1 litre capacity large jam jar.
Wash your rhubarb stalks and chop roughly into one inch pieces. There's no need to peel the rhubarb.
Place your chopped rhubarb pieces into your jar, and add the sugar.
Pour in the vodka, until all the rhubarb is covered. You'll end up with a fair bit of vodka leftover - that's ok - as long as the jar is filled to the top with vodka.
Give it a good shake until as much sugar is dissolved as possible, and then leave the jar in a cool dark spot for 4 weeks. Give it a shake every now and again to help dissolve the sugar.
After four weeks sieve the mix into a bowl and discard the rhubarb (we tried to eat it. In one word: don't!). Decant the liquid into a sterilised bottle and enjoy responsibly! Bottled up, it can last for around 12 months, meaning you can enjoy a taste of summer on the dullest darkest days of winter!
The rhubarb cordial is deliciously fruity without an overly vodka taste, and really refreshing when served with a dash of lemonade or tonic water on a hot day. When served neat it’s smooth and warming and will make a good autumn and winter treat to warm up cold evenings. Alternatively, for a sophisticated Bellini type drink, you could add a shot to glass of Prosecco or Champagne.
Sidenote: I used demerara sugar as it was all I had to hand, so mine has coloured up a bit differently to how it will when you use granulated sugar. Yours should be a little bit lighter and more pink in colour.
Main image from here, all other images my own.