Rhubarb Cordial
Make a cool drink with ingredients right from the garden. Humble rhubarb stems stewed up by itself or with a variety of flavours add zip to carbonated water, gin or white wine. This recipe suggests adding citrus, but ginger is also an option. Add a few tablespoons to a glass of your beverage, add ice and take a sip of summer.
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Ingredients
2 cups (500 grams) rhubarb, chopped into small pieces
1 cup (250 grams) white sugar
1 cup water
Few squeezes of orange juice to taste (optional)
Few squeezes of lemon juice (optional)
Orange zest, finely chopped to taste (optional)
Lemon Zest, finely chopped to taste (optional)
Method
Combine all the ingredients in a saucepan and bring the mixture to a boil. Cook on medium-high for about 15-20 minutes, until the rhubarb falls apart.
Remove the saucepan from the heat. Let the mixture cool until easy to transfer into a sieve. If desired, line the sieve with cheesecloth.
Position a sieve over a container and spoon the rhubarb mixture into the sieve. Strain the juice through, pressing if necessary to obtain the maximum liquid possible.
Transfer to a sealed container. Chill the cordial. The cordial will keep for a few weeks.
Make a cool drink with ingredients right from the garden. Humble rhubarb stems stewed up by itself or with a variety of flavours add zip to carbonated water, gin or white wine. This recipe suggests adding citrus, but ginger is also an option. Add a few tablespoons to a glass of your beverage, add ice and take a sip of summer.
Looking for other before dinner-options? Click here for more appetizers.
Ingredients
2 cups (500 grams) rhubarb, chopped into small pieces
1 cup (250 grams) white sugar
1 cup water
Few squeezes of orange juice to taste (optional)
Few squeezes of lemon juice (optional)
Orange zest, finely chopped to taste (optional)
Lemon Zest, finely chopped to taste (optional)
Method
Combine all the ingredients in a saucepan and bring the mixture to a boil. Cook on medium-high for about 15-20 minutes, until the rhubarb falls apart.
Remove the saucepan from the heat. Let the mixture cool until easy to transfer into a sieve. If desired, line the sieve with cheesecloth.
Position a sieve over a container and spoon the rhubarb mixture into the sieve. Strain the juice through, pressing if necessary to obtain the maximum liquid possible.
Transfer to a sealed container. Chill the cordial. The cordial will keep for a few weeks.