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
Test Kitchen Notes
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
rhubarb, cleaned and cut into 1" pieces
good vodka, local and organic are a plus
In This Recipe
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.