Author Notes: If I ever had a signature fruit, rhubarb is mine, tart and sweet but mostly tart, in a good way. And forget about adding strawberries. My signature fruit doesn’t need more than a bit of sugar and a liter of vodka to find its way to agreeableness. I make barrels of this cordial every spring, and give it away throughout the year. - eatboutique
Food52 Review: WHO: eatboutique is the woman behind eatboutique.com and lives in New England.
WHAT: The best way to savor the season -- and preserve it for later.
HOW: Throw some chopped rhubarb and sugar in a jar, cover with vodka, and let it sit for a month.
WHY WE LOVE IT: By taking just a few minutes to throw 3 ingredients in a jar, you can make rhubarb season stretch a little bit longer -- and a killer after-dinner drink while you're at it. We also see this mixed with sparkling water (or sparkling wine!) and sipped by the pool. - A&M
Makes 1 liter
- 2 pounds rhubarb, cleaned and cut into 1" pieces
- 1 cup organic sugar
- 1 liter good vodka, local and organic are a plus
- Place rhubarb pieces in a large clean glass jar.
- Pour sugar on top of rhubarb.
- Pour vodka into jar and stir all ingredients together.
- Let this concoction sit for 1 month, stirring every so often to help break down the sugar and the fruit.
- At the 1 month point, the sugar will have dissolved completely. Strain out the rhubarb.
- Store in the same large glass jar or in smaller pretty jars. I sometimes use little medicine jars.
- Serve ice cold at the end of the meal, or in a flute with a bit of champagne.