Homemade Rhubarb Vanilla Cordial

This sweet-tart homemade rhubarb cordial offers a bright taste of early summer in a bottle and has become my go-to for cheerful drinks at family gatherings. It is simple enough for any cook but impresses with its vibrant color and flavor.

I made this cordial on a rainy afternoon to salvage some garden rhubarb and now it is something we all look forward to sipping as the days grow longer and warmer.

Ingredients

• Fresh rhubarb stalks: Tender stalks yield the brightest color and freshest flavor Look for crisp stalks without blemishes
• Water: Helps to soften the rhubarb and extract the flavor Use filtered water if possible for a cleaner taste
• Vanilla pod: Adds a delicate floral sweetness Choose a plump pod or substitute with good quality vanilla extract if needed
• Lemon juice and zest: Brightens the syrup with acidity Organic lemons give the best flavor and are safest for zesting
• Granulated sugar: Balances the tartness and preserves the cordial Use a fine white sugar for a clear finish

Step-by-Step Instructions

Trim and Chop the Rhubarb:

Begin by thoroughly washing the rhubarb and trimming away any leaves Always discard the leaves as they are toxic Cut the stalks into small even pieces to ensure they cook evenly and release maximum juice

Simmer the Rhubarb:

Place the chopped rhubarb into a large saucepan and add the measured water Set over medium high heat and bring to a simmer Let it cook for about ten minutes Stir occasionally The mixture should soften and look almost pulpy with faded color

Strain and Extract Juice:

Set a fine mesh strainer over another saucepan Pour the rhubarb mixture through and use the back of a spoon to press and extract as much liquid as you can You want every drop of that beautifully tinted juice Set the pulp aside if you wish to use it later in baking or with yogurt

Infuse with Vanilla:

If using a vanilla pod split it lengthwise and scrape out the seeds Add the seeds and pod directly to the strained liquid Alternatively add vanilla extract now This step perfumes the cordial with a subtle warmth that pairs beautifully with the rhubarb tang

Finish with Lemon and Sugar:

Add the lemon juice and zest along with the sugar to the saucepan with the rhubarb liquid Return it all to a gentle simmer over medium high heat Stir until the sugar dissolves Let it cook about ten to fifteen minutes until the syrup thickens slightly enough to coat the back of a spoon

Cool and Bottle:

Remove the vanilla pod and carefully pour the hot syrup into a sterilized bottle or jar Seal tightly and let cool completely at room temperature

Serve Chilled:

Dilute the cordial to your liking the classic ratio is one part syrup to four parts water Serve over ice or with sparkling water for a refreshing twist

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Watching the rhubarb turn from neon pink stalks into soft pulp and finally into a sparkling syrup is one of my favorite kitchen joys Every time I make this my family lines up to sample a spoonful warm from the pan and it never lasts long once bottled

Storage Tips

Store the finished cordial sealed in a sterilized bottle or jar in the refrigerator It keeps well for up to three weeks If you make a larger batch freeze portions in an airtight container and thaw as needed for summer drinks

Ingredient Substitutions

If fresh rhubarb is not available frozen works very well just thaw before cooking For an extra zing swap half the lemon juice with lime Vanilla extract can easily stand in for a pod but add it only after simmering and just before bottling

Serving Suggestions

Try mixing the cordial with sparkling water and fresh mint leaves for an elevated spritz Add a splash to lemonade for an extra burst of flavor It also drizzles beautifully over vanilla ice cream or pancakes for a springtime dessert

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Cultural Context

In Scandinavia homemade rhubarb syrup or rabarbrasaft is a beloved tradition marking the start of summer Families often make big batches when rhubarb is at its peak This recipe captures that bit of Northern nostalgia with every glass

Frequently Asked Questions

→ Can I substitute the vanilla pod?

Yes, use 1 teaspoon vanilla extract in place of the vanilla pod for a similarly aromatic result.

→ How long does rhubarb cordial keep?

Stored in a sterilized jar in the refrigerator, it will last for about 2 weeks. Ensure the container is tightly sealed.

→ Is it possible to reduce the sugar?

You may adjust sugar to taste, but keep in mind a lower sugar content might affect shelf life and syrup texture.

→ What is the best way to serve this cordial?

Mix the syrup with cold or sparkling water in a 1:4 ratio. Add ice cubes for a refreshing drink.

→ Can leftover rhubarb be reused?

Absolutely! Use the strained rhubarb in yogurt, oatmeal, or baking for extra flavor and minimum waste.