5 Ingredients or Fewer

One-pot Rhubarb Cordial, Sauce, & Compote

May 21, 2011
0 Ratings
  • Makes 3 c. cordial, 2 c. sauce, & 3 c. compote
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

What You'll Need
  • 3 1/2 pounds rhubarb
  • 4 1/2 cups water
  • 3 cups sugar
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • susan g
    susan g
  • ALittleZaftig
  • Sagegreen

6 Reviews

susan G. June 1, 2011
Tonight was rhubarb night, with your 3 in one assortment. I did add an orange peel after reading some comments on food52. I finished feeling virtuous, enjoying my first tastes -- and then feeling hot on this June evening. So what else -- concocted a drink which now appears on the site as Rhubarb-Lime Spring Spritzer. Hope you'll try it -- thanks for the inspiration!
ALittleZaftig June 2, 2011
Wonderful! I still have some cordial in the refrigerator and am going to print out your recipe and enjoy it tonight! Isn't this food community great?
ALittleZaftig May 22, 2011
Can I move in to your house? I'm swooning over your list.
Sagegreen May 22, 2011
Sure! Thanks. I may not get around to making that liqueur, but have been working in dribbles and drabs with small batches of the others. Rhubarb is so great. Putney Wines makes an incredible white rhubarb wine btw...with a perfect balance- clean, crisp, not too sweet, not at all bitter..they captured rhubarb in a bottle.
ALittleZaftig May 22, 2011
Thanks for the recommendation. I'll seek it out.
Sagegreen May 21, 2011
How clever you are with your multi-tasking here! Great planning.I am no where as organized, but am following a rosey rhubarb path, lined with pickles, chutney, compote, a bowle, and maybe a liqueur over these weeks!