Rhubarb Cordial with Vanilla and Lemon – The First Drink of Summer
A Nordic rhubarb cordial with vanilla and lemon: tart, lightly sweet, and the best thing in the fridge all summer.
Ingredients
- 1 kg 2.2 lbs rhubarb: a mix of Victoria and strawberry rhubarb if you have both, otherwise whichever you have
- 2 litres 8½ cups water
- 2 vanilla pods
- Juice of 1 lemon
- 550 g 2¾ cups sugar
Instructions
- Wash the rhubarb and cut it into rough pieces, no need to peel it. The skin is where most of the colour lives, so keep it on.
- Put the rhubarb and water in a large pot. Split the vanilla pods lengthways and scrape out the seeds. Add both the seeds and the pods to the pot. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, until the rhubarb has completely collapsed and the water has turned a deep pink.
- Strain the liquid through a fine sieve or a piece of muslin into a clean pot. Don't press the rhubarb, let it drip through in its own time. If you push it, the cordial will go cloudy. This takes about 15–20 minutes. The leftover rhubarb pulp can be stirred into porridge or spooned over yoghurt.
- Add the sugar and lemon juice to the strained liquid. Heat gently, stirring until the sugar has completely dissolved, about 5 minutes. Don't let it boil.
- Pour into sterilised bottles or jars while still hot. Seal immediately. Once opened, keep refrigerated.
Notes
To sterilise bottles: wash them in hot soapy water, rinse well, then place in the oven at 120°C (250°F) for 15 minutes. Fill while the bottles are still warm.
The sugar quantity here is deliberately on the lower side. If you prefer a sweeter cordial, for children, for instance, or for diluting more aggressively, add another 100-150g. Taste the liquid before adding the sugar and adjust from there.
The cordial will keep in the fridge for 2-3 weeks once opened. You can also freeze it in ice cube trays, which makes it easy to add to drinks directly without diluting.
On rhubarb varieties: Victoria is the classic all-purpose variety - reliable, tart, slightly green-pink. Strawberry rhubarb is redder and a little sweeter, and produces a deeper, more vivid pink cordial. If you use only Victoria, the colour will be paler, more amber than pink. The flavour is still excellent. If you can find both, use both.