5 Ingredients or Fewer
Rhubarb Cordial
Popular on Food52
92 Reviews
Lisa L.
May 22, 2023
Excellent on a hot afternoon over some ice or mixed with something bubbly! Make sure that your rhubarb is nice and fresh, spring time harvest is best. Will not come out nice if frozen or older.
jennifer G.
July 16, 2021
Hi- I just strained my first batch- what does one do with the rhubarb? cook it down? snack on it?
Rosie M.
May 15, 2023
I like to stew it( no need to add more sugar) then I add it to small cubed apple pieces and bake in tarts. The apple adds a little texture back.
lindamc
May 5, 2019
I made this last year and it was amazing. I have also used the technique to make other fruit infusions. They are delicious and economical, and they make excellent gifts. My husband and I now have a friendly competition going to make the tastiest versions, playing around with proportions and combinations. Am about to start the cycle again now that rhubarb is coming into the greenmarket. Thanks so much for posting!
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
for $5.99
for $5.99
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.
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?
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!
I love the stuff and I adore rhubarb.
Thanks for the recipe.
I love the stuff and I adore rhubarb.
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
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?
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.
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.
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!
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.
Chris O.
July 16, 2013
Does it need to be refrigerated while they're getting to know each other, or is counter space sufficient?
Chris O.
July 16, 2013
Never mind. Saw the question and answer.
While I have you, though, who makes that corked bottle?
While I have you, though, who makes that corked bottle?
Rebecca V.
July 16, 2013
I did at room temp, turned out sooo well!
eatboutique-- I gave it as a bday gift & also brought some back to the farmer-of-rhubarb; very well-received all-around! Have a currant one going right now. Inspired :)
eatboutique-- I gave it as a bday gift & also brought some back to the farmer-of-rhubarb; very well-received all-around! Have a currant one going right now. Inspired :)
Chris O.
July 16, 2013
From what I can find, Weck definitely makes the small drinking jar, but not the bottle.
Malena
July 4, 2013
can this be made with frozen rhubarb?
eatboutique
July 4, 2013
I've never made it with frozen rhubarb but I would definitely give it a shot. I've made syrups with frozen rhubarb and would be very curious as to how this cordial turns out with it.
Jennifer A.
June 26, 2013
If you used grain alcohol instead of vodka. would you add water?
eatboutique
July 4, 2013
Hi Jennifer, I've never made it with grain alcohol but I don't think I'd add water -- I may increase the sugar - let us know how it turns out! xox
kfles
June 26, 2013
This is a great recipe. I just had my first cocktail last night after the long wait and it was fantastic! Any ideas for how to use the spent rhubarb? Mine has retained its firmness quite well and I don't want to waste it if it has a chance at a second life.
Rebecca V.
June 15, 2013
just set this up.... it's going to be a long month! can't wait
Rebecca V.
June 16, 2013
sounds like a plan. rhubarb vendor at nyc greenmarket asked what i was doing w it... i offered to bring a sample and he made me promise :)
QueenOfGreen
May 27, 2013
Amanda / Merrill - where did you get your lovely glass bottle from? Making up a batch at the moment - thank you EatBoutique!
MrsWheelbarrow
May 25, 2013
Giant jar sitting on the counter taunting me. How will I wait? Thanks, Maggie!
eatboutique
May 25, 2013
... Wait for me! Thanks Cathy. xox (I have a cousin who likes to say that she's taking in her required daily veggie serving with this drink)
fiveandspice
May 21, 2013
Congrats on the Wildcard! Very well deserved. Rhubarb cordial is delicious!
healthierkitchen
May 20, 2013
this looks lovely! How long can it keep? Is the relatively indefinite lifetime of vodka is reduced by the introduction of fruit?
Kitchen B.
May 20, 2013
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.
eatboutique
May 20, 2013
Thanks so much - so sweet of you. I'm trying to pull sticks from local friends. :)
dymnyno
May 20, 2013
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.
eatboutique
May 20, 2013
Good to know and thanks so much for commenting. I love love love homemade limoncello as well. :)
Greenstuff
May 20, 2013
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!
Choirbell
June 30, 2012
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.
fiveandspice
April 27, 2011
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! :)
wssmom
April 27, 2011
Let it sit for a MONTH?! How can you stand the wait for something that sounds so delish?! :)
eatboutique
April 27, 2011
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... :-)
Happyolks
April 27, 2011
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!
eatboutique
April 27, 2011
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!
hardlikearmour
April 27, 2011
This is beautiful. It's added to my list of homemade liqueurs to make (with elderflower and green walnut.)
lastnightsdinner
April 27, 2011
Beautiful, Maggie!
eatboutique
April 27, 2011
Thanks, Jennifer. I feel so out of the food52 loop this year but this contest just kinda called out to me... :-)
dymnyno
April 27, 2011
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!)
eatboutique
April 27, 2011
I can't wait to hear how delicious that is going to be... I love the color.
lapadia
April 27, 2011
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!
eatboutique
April 27, 2011
I love rhubarb and rosemary together too. I make a simple syrup of rhubarb, rosemary and a touch of vanilla for spring cocktails too. :)
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