Homemade Rhubarb Vanilla Cordial (Print Version)

# Ingredients:

→ Cordial Base

01 - 1 kg fresh rhubarb stalks, trimmed and cut into small pieces

02 - 540 ml water

→ Flavorings and Sweetener

03 - 1 vanilla pod, split lengthwise and seeds scraped, optional (or 1 teaspoon vanilla extract)

04 - Juice and zest of 1 large lemon

05 - 300 g granulated sugar

# Instructions:

01 - Trim the rhubarb stalks and cut them into small pieces.

02 - Combine rhubarb pieces and water in a large saucepan. Bring to a simmer over medium-high heat and cook for 10 minutes or until rhubarb is very soft.

03 - Strain the mixture through a fine mesh strainer over a medium saucepan, pressing to extract maximum liquid. Discard or reserve solids for another use.

04 - Add vanilla seeds and pod (or vanilla extract, if using), lemon juice, lemon zest, and granulated sugar to the strained liquid.

05 - Bring to a simmer over medium-high heat and cook for 10 to 15 minutes, stirring occasionally, until a syrup consistency is achieved. Remove vanilla pod if used.

06 - Transfer the hot cordial into a sterilized jar or bottle, seal well, and allow to cool at room temperature.

# Notes:

01 - Serve by diluting one part cordial with four parts cold or sparkling water and ice. Adjust dilution to taste.

02 - Leftover cooked rhubarb can be used as a topping for oatmeal or yoghurt.

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