Rhubarb Cordial

April 27, 2011


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.
The Editors

Makes: 1 liter

Ingredients

  • 2 pounds rhubarb, cleaned and cut into 1" pieces
  • 1 cup organic sugar
  • 1 liter good vodka, local and organic are a plus

Directions

  1. Place rhubarb pieces in a large clean glass jar.
  2. Pour sugar on top of rhubarb.
  3. Pour vodka into jar and stir all ingredients together.
  4. Let this concoction sit for 1 month, stirring every so often to help break down the sugar and the fruit.
  5. At the 1 month point, the sugar will have dissolved completely. Strain out the rhubarb.
  6. Store in the same large glass jar or in smaller pretty jars. I sometimes use little medicine jars.
  7. Serve ice cold at the end of the meal, or in a flute with a bit of champagne.

More Great Recipes:
Cocktail|Fruit|Rhubarb|Vodka|Make Ahead|Serves a Crowd|5 Ingredients or Fewer|Spring|Summer|Vegetarian|Vegan|Hors D'Oeuvre

Reviews (85) Questions (3)

85 Reviews

sscook June 8, 2018
Love it. This is my third batch! I have decided to request the flasks back as I have had so much demand. I share the recipe. Tastes like rhubarb pie on ice. I have found it's important to see if the flasks are 8 oz or 16 oz. I also found them once on sale at Crate and Barrel, but most recently found them at World Market 17 oz https://www.worldmarket.com/product/glass-bottle-with-clamp-stopper.do?sortby=ourPicks<br />for $5.99<br />
 
Julia M. August 18, 2017
How long will this keep?
 
lisa July 24, 2017
Followed recipe. 100% cough syrup. :(
 
Wendy L. June 24, 2017
As far as jars go, vintage stores would also have many options and you can buy cork stoppers of most any size at widgetco.com.
 
Ann H. May 18, 2016
Found the flasks at Crate and Barrel for $3.95. http://www.crateandbarrel...
 
ingefaer May 11, 2016
Thank you @eatboutique I'll check it out.
 
ingefaer May 10, 2016
I'm running out of attractive bottles to put the finished product in. I looked up Weck, as someone suggested the bottle on the photo is Wecks, but I saw nothing that looks like that......did anyone ever find the real answer I wonder?
 
Author Comment
eatboutique May 10, 2016
Have you tried the online shop, Specialty Bottle? I get many of my bottles there.
 
david May 9, 2016
Just tried this and ran into some "issues".... 2lbs of rhubarb = 1 qt., the size of the required large jar should be at least a 1/2 gal. I found that out the hard way and had to split it between two qt jars. If this turns out like everyone says, I will need to get that LARGE jar!! :)
 
Alexandra June 25, 2015
My brother gave me some of the batch he made last year and it was so good. I just made a batch of my own this evening and can't wait to try it! I love it with spicy ginger beer (Goya is my favorite), a couple frozen strawberries, and ice.
 
Jennifer A. May 31, 2015
I actually prefer this without the sugar. Use Devils Spring vodka which is 160 proof and really draws out the essence of the fruit. Have made it many times and with all different fruit combinations. Cranberry lime is one of my favorites too.
 
ingefaer May 31, 2015
I just made my third batch! I have given away the finished product and I have given away the recipe - last time was yesterday when a woman at the store asked me what I was going to do with all the rhubarb!<br />I love the stuff and I adore rhubarb.<br />Thanks for the recipe.
 
Ann H. January 21, 2015
I found the flasks at Sur la table, surlatable.com, for $6 each for an 8 oz. They are also available at bottles.com. Search for flasks. Some have fold over metal closures and they are also available with corks.
 
Ann H. May 31, 2015
Found the flasks at Crate and Barrel for $3.95. http://www.crateandbarrel.com/sealed-flask/s164577<br />
 
Tami W. July 1, 2014
If you double or triple this is it best to make it in individual jars or can it be done all in one jar?
 
Author Comment
eatboutique July 1, 2014
I double or triple it in the same large jar with great results!
 
S B. June 27, 2014
This is the second year I have happily made this special cordial. Love it mixed with sparkling mineral water for the pure, very rhubarb-y flavor...just delicious. Also made this in the winter with cranberries...oh my! Thanks so much for this amazing recipe.
 
Author Comment
eatboutique July 1, 2014
Anytime S B! xo
 
Sarahjane R. June 26, 2014
If you make this and share it, plan on making more. Add some strawberry seltzer to the cordial and you have a strawberry rhubarb pie cocktail. Delicious and refreshing.
 
Author Comment
eatboutique July 1, 2014
That sounds wonderful!
 
Bunnie1 May 13, 2014
Is it sweet?
 
Author Comment
eatboutique July 1, 2014
Yes, it's sweet and tart. :)
 
KLD1967 April 14, 2014
I made something similar to this last year. I live in Southern Ontario and we are the home of ice wine. I used a product called Vice, which is a vodka ice wine, some Grand Marnier and then I made a simple syrup and put it all, with the rhubarb, in mason jars in the pantry for a month. This was one of the best things I have ever made.
 
Ljone March 20, 2014
I too would like to know the maker of the bottle & cork used in the photo. Thank you.
 
healthierkitchen August 13, 2013
I'm thinking to do this with raspberries - reduce the sugar? thanks!<br />
 
Evie August 12, 2013
Sounds absolutely delicious. Found your recipe too late in the year for my rhubarb patch but will try next season. I do have blackcurrants right now though so I'm thinking maybe .... Have managed to keep the birds off this year.