Rhubarb Cordial
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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 1-liter 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.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For
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3 days ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats on the Wildcard! Very well deserved. Rhubarb cordial is delicious!
3 days ago eatboutique
yay, thank you!
3 days ago Bevi
Lovely cordial!
3 days ago eatboutique
It's lovely because James takes such wonderful photos. xox :)
4 days ago sdebrango
Suzanne is a trusted source on General Cooking.
Gorgeous color,brilliant idea, congratulations on the Wildcard!
3 days ago eatboutique
Merci - thanks so much! xox
4 days ago TheWimpyVegetarian
Congrats on the wildcard! It looks great!!
4 days ago eatboutique
James is an amazing photographer! xox
4 days ago TheWimpyVegetarian
He is. If he ever gives a class, I'm signing up.
4 days ago healthierkitchen
this looks lovely! How long can it keep? Is the relatively indefinite lifetime of vodka is reduced by the introduction of fruit?
4 days ago eatboutique
I've kept mine quite beautifully 12 months or even longer!
4 days ago Jaynerly
Yay! Congrats on the wildcard win!
4 days ago eatboutique
Thanks so much! So delighted b/c I love this recipe. :)
4 days ago Kitchen Butterfly
Gorgeous recipe! And photos to boot. I have 5 sticks of rhubarb......, it doesnt grow where I live and these are 'spoils' from a recent UK trip. I'll make some with 2 sticks :-). Thank you!!! And congrats on the win.
4 days ago eatboutique
Thanks so much - so sweet of you. I'm trying to pull sticks from local friends. :)
4 days ago dymnyno
I love making my own cordials, like French 44, Limoncello and Nocino, usually using vodka as the alcohol base. I made a rhubarb cordial like yours last year. I thought it would be wonderful to use some moonshine that a friend in Tennessee sent me but the high alcohol eventually obliterated the sweet rhubarb taste and aroma.
4 days ago eatboutique
Good to know and thanks so much for commenting. I love love love homemade limoncello as well. :)
4 days ago Greenstuff
Chris is a trusted source on General Cooking
Really interesting, dymnyno (and eatboutique!). My usual technique is extraction in high alcohol neutral spirit rather than vodka, then dilution and mellowing after addition of water and sugar. As part of the FOOD52 Piglet book competition, I found that Magnus Nilsson, astonishing Swedish restaurant owner and author, prefers vodka and very short extraction times in vodka. I'd love to experiment further but just can't drink fast enough to do the controls!
4 days ago dymnyno
Ahh...I understand your problem. As a vintner, I am always in training!
11 months ago Choirbell
I can hardly wait to make some of this cordial. I love making apricot brandy from my parents dried apricots and cranberry cordial. So this will make a great addition to my homemade alcoholic drinks.
4 days ago eatboutique
I'd love to see your apricot brandy recipe! xox
over 1 year ago Jaynerly
I made this, just tasted it and love it!! Thanks for the recipe!
over 1 year ago eatboutique
I am so glad you liked it! :-)
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
This looks wonderful! Whenever I think of cordial I think of raspberry cordial and Anne of Green Gables, but this looks even better! And, I'm so with you on not adding strawberries to your rhubarb. Keep it pure! :)
about 2 years ago eatboutique
Thanks fiveandspice! Pure is best!
about 2 years ago wssmom
Let it sit for a MONTH?! How can you stand the wait for something that sounds so delish?! :)
about 2 years ago eatboutique
I know, I know. It's slightly annoying. Typically I have a few bits from last year's rhubarb cordials sitting around to enjoy while I wait for the new batch. This year, I found I had given it all away! But I've started three large 4-liter jars -- and the first will be ready any day now... :-)
about 2 years ago Happyolks
This looks fantastic! I've never made a homemade liquor before and this seems like a perfect place to start. I can't wait to try this. If nothing else, I will certainly remember you for this! So glad I found your blog through this, it's adorable!
about 2 years ago eatboutique
It almost feels too easy to be a recipe. I do it with all sorts of fruits but rhubarb takes well to it (so do kumquats). Whenever I have guests, they get a kick out of having champagne with a "vegetable" - technically, rhubarb is a veggie. Thanks for finding me! I'm going through your recipes - loving them!
about 2 years ago Bevi
This is just the best. And there is nothing like a beautiful Weck jar.....
about 2 years ago eatboutique
Don't you love Weck, Bevi? I buy them by the case...
about 2 years ago Bevi
Weck makes everything look more beautiful and appetizing - not that your cordial needs any help!
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
This is beautiful. It's added to my list of homemade liqueurs to make (with elderflower and green walnut.)
about 2 years ago eatboutique
J'adore elderflower liquor...
about 2 years ago lastnightsdinner
Beautiful, Maggie!
about 2 years ago eatboutique
Thanks, Jennifer. I feel so out of the food52 loop this year but this contest just kinda called out to me... :-)
about 2 years ago dymnyno
I just finished making a batch...I added some blood orange zest for a little more flavor and color.(actually, it ended up the color of Hawaiin Punch!)
about 2 years ago eatboutique
I can't wait to hear how delicious that is going to be... I love the color.
about 2 years ago lapadia
I love rhubarb & vodka, never thought to do this, have some in the garden...now, will have to try. I usually make a rosemary-rhubarb lemonade...bet vodka would be good in that, too!
about 2 years ago eatboutique
I love rhubarb and rosemary together too. I make a simple syrup of rhubarb, rosemary and a touch of vanilla for spring cocktails too. :)
about 2 years ago Midge
What a stunning photo. I've got some rhubarb vodka infusing right now!
about 2 years ago eatboutique
Isn't it the best? Mmm...