Homemade Rhubarb Cordial Rabarbrasaft
This homemade rhubarb cordial is a delightful blend of sweet and tangy flavors, perfect for late spring and summer. The addition of lemon and vanilla enhances the taste, making it a refreshing drink for warm days. Stored in the refrigerator, it lasts for a couple of weeks and can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 vanilla pod or 1 teaspoon vanilla extract
- 2 1/4 cups (540 ml) water
- 2.2 pounds (1 kg) fresh rhubarb stalks
- 1 1/2 cups (300 g) granulated sugar
- Juice and zest of 1 large lemon
Instructions
- Trim and cut the rhubarb stalks into small pieces.
- In a large saucepan, bring the rhubarb pieces and water to a simmer over medium-high heat. Cook for about 10 minutes until the rhubarb is very soft.
- Strain the rhubarb through a fine mesh strainer into a medium-sized saucepan, squeezing out as much liquid as possible. Discard the rhubarb solids or save for another use.
- If using a vanilla pod, slice it lengthwise, scrape out the seeds, and add both seeds and pod to the rhubarb liquid. Alternatively, add 1 teaspoon of vanilla extract. Add the lemon juice, zest, and sugar to the saucepan.
- Bring the mixture to a simmer over medium-high heat and cook until it reaches a syrup-like consistency, about 10 to 15 minutes.
- Remove the vanilla pod and pour the syrup into a sterilized jar. Seal and let cool at room temperature.
- To serve, mix the syrup with water or sparkling water at a 1:4 ratio, adjusting to taste. Serve with ice cubes.
Nutrition
- Calories: 80
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg