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.