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Author Notes: An experiment this year using a three and a half-pound bouquet of rhubarb yielded three cups of rhubarb cordial, two cups of rhubarb sauce, and three cups of rhubarb compote. I'm a little giddy about the contents of my refrigerator! —ALittleZaftig
Makes 3 c. cordial, 2 c. sauce, & 3 c. compote
- 3 1/2 pounds rhubarb
- 4 1/2 cups water
- 3 cups sugar
- Place the diced rhubarb, water, and sugar in a large pan and bring it to a simmer over high heat, stirring briefly until the sugar is dissolved. Reduce the heat to low and simmer until the fruit is breaking down and any remaining pieces are very soft, about 15 minutes.
- Allow the rhubarb to cool in the pan. Reserving two cups, strain it over a large bowl or pan. Be gentle here and allow the rhubarb to drain naturally. If you smash or try to rush it, you will end with rhubarb pulp rather than rhubarb compote. Stop the draining process when the rhubarb remaining in the strainer is still appealingly juicy. This is your rhubarb compote. The liquid that has drained is your rhubarb cordial. If you would like an especially clear cordial, strain the liquid a second time through a jelly bag. Using an immersion or conventional blender, puree the two cups of rhubarb that you reserved before draining. This is your rhubarb sauce.
- Using a funnel, pour the cordial into clean bottles or jars with tight-fitting corks or lids. Spoon the sauce and compote into clean jars with tight fitting lids. The cordial, sauce, and compote will keep in the refrigerator for about two weeks.
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