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Bottle up a zippy, sunshine-bright rhubarb cordial that turns any get-together into a happy event. It’s super easy, fun to make, and you’ll love how its punchy color livens up whatever you pour it in.
This started as a way to use up rhubarb on a gloomy day—now we can’t wait for that first glass when summer hits. It’s become our favorite family treat!
Vibrant Ingredients
- Fresh rhubarb stalks: Go for the crispest ones you can find, they taste best and make the prettiest bottle Avoid any with mushy spots or leaves attached
- Water: Lets the rhubarb cook down and turns everything juicy For a bright flavor, use filtered if you can
- Lemon juice and zest: Adds zip and keeps it fresh Pick organic lemons for the cleanest zest
- Granulated sugar: Makes it sweet and helps it last Choose fine sugar for a clear finish
- Vanilla pod: Brings in a gentle, cozy note Use a fat, glossy pod if possible—swap for vanilla extract if you’d like
Simple Steps
- Chill Out and Serve:
- Pour the finished syrup into glasses with your favorite mixer—try sparkling water or serve over ice to beat the heat
- Bottle and Cool It:
- After removing the vanilla pod, carefully fill a super clean bottle or jar with your hot cordial Seal it up and let it cool off on the counter
- Add Lemon and Sugar:
- Once strained, put all the lemon juice, zest, and sugar into the saucepan with the rhubarb goodness Bring it to a gentle simmer again Stir until the sugar’s all gone and let it go until it thickens a bit—it’ll coat the back of a spoon
- Bring on the Vanilla:
- If you’ve got a pod, split it and scrape out the bits Add both seeds and pod to the liquid (or splash in extract now) This makes your drink smell dreamy and gives a mellow touch
- Get Rid of the Pulp:
- Set a fine strainer over a clean saucepan and pour in your mixture Smash it with a spoon so you get every last drop Save what’s left for baking, if you want
- Simmer the Good Stuff:
- Tip the chopped rhubarb and water into a saucepan Turn up the heat until it lightly bubbles Cook about ten minutes, give it a stir sometimes The stalks will go really soft and the color will fade out
- Slice Up the Rhubarb:
- Rinse rhubarb well and chuck the leaves, those aren’t safe Chop stalks into small bits so they cook evenly and give you max juice
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I love watching the rhubarb shift from neon bright to soft mush, then turn into a gleaming syrup. Every batch barely cools before my family’s sneaking warm spoonfuls—it goes fast once it hits the bottle.
How to Store
Keep your cordial in the fridge in a tightly closed, clean bottle or jar. It’s good for up to three weeks. For extra, freeze small amounts in airtight containers and thaw when you’re ready for a summer glass.
Swaps That Work
No fresh rhubarb? Thawed frozen is awesome too. To mix up the flavor, swap out some lemon juice for lime. If you swap in vanilla extract, add it after simmering—right before you put it in a bottle.
Ways to Enjoy
Mix with bubbly water and toss in mint to fancy it up. Add a bit to lemonade for a fruity kick. Or drizzle over pancakes or ice cream for a little springtime dessert.
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Traditions Around It
All over Scandinavia, families kick off summer by making lots of rhubarb syrup, or rabarbrasaft. It’s a yearly thing when rhubarb’s at its best. Every sip here brings that cozy northern vibe to your glass.
Frequently Asked Questions
- → Is it okay to swap the vanilla pod?
Definitely! A teaspoon of vanilla extract works just as well for that yummy aroma.
- → How long does this cordial stay good?
Pop it in a clean jar and keep it in the fridge. It’ll be tasty for roughly two weeks if the lid’s on tight.
- → Can I use less sugar?
Absolutely—just know that dialing back sugar changes how long it’ll last and makes it a bit more runny.
- → How should I enjoy this cordial?
Pour some syrup into cold or fizzy water at a 1:4 mix. Drop in a few ice cubes to make it extra chill.
- → What can I do with leftover rhubarb?
For sure—stir it into oatmeal or yogurt, or bake it into desserts so nothing goes to waste.