Homemade Rhubarb Vanilla Cordial (Print Version)
# Ingredients:
→ Cordial Base
01 -
540 ml water
02 -
1 kg fresh rhubarb stalks, sliced into little chunks
→ Flavorings and Sweetener
03 -
300 g granulated sugar
04 -
Juice and finely grated peel from a big lemon
05 -
One vanilla pod, split and scraped (or swap for a teaspoon of vanilla extract if you'd rather, totally optional)
# Instructions:
01 -
Pour the hot syrupy mix into a clean glass jar or bottle, pop the lid on tight, and let it chill on the counter until cool.
02 -
Let everything bubble gently for around 10 to 15 minutes with the stove set to medium-high. Give it a stir now and then until it feels syrupy. Fish out the vanilla pod if that's what you used.
03 -
Stir in the sugar, vanilla seeds and pod or a bit of vanilla extract, plus all your lemon juice and zest right into the strained juice.
04 -
Push the hot cooked mix through a mesh strainer into another pot, really squeeze out all the tasty juice you can get. Toss the leftover rhubarb or save it to use later.
05 -
Dump your chopped rhubarb and water into a big saucepan. Get things hot on medium-high and let them bubble till the rhubarb totally softens, about 10 minutes.
06 -
Chop up your rhubarb stalks into little bite-sized bits after trimming off the ends.
# Notes:
01 -
To drink, pour one part of the mix into a glass and top off with about four parts of chilled fizzy or still water and some ice. Try more or less water till you like it.
02 -
Don't toss that cooked rhubarb! It's awesome spooned onto oatmeal or stirred into yoghurt.