It is rhubarb season and it is my favourite vegetable !!!! Up to this week-end I received several rhubarb from a work colleague as well in my weekly vegetable box, so I decided to test two different recipes on rhubarb cordial, one by Camilla Plum from her cooking book "Mormor Mad" and the other from the newsletter from Årstiderne. Today I shared the Camilla Plum recipe with you, and tomorrow I will share Årstiderns' recipe with you.
Like everyone else keeps saying I will say the same: always remember to use the "foot" of the rhubarb, as it contains a big part of the wonderful rhubarb flavour. Honestly I have no idea, if it true or not, as I have always been using the rhubarb foot in my cooking.
You can use this cordial for mixing with plain or sparkling water. You can also use it as flavour addition to white wine or sparkling wine as wonderful tasting aperitif. And this I am planning do in coming week-end in connection with some birthday parties. I will share this recipe later on with you.
A ratio of 600 g sugar to 1 liter unsweetened rhubarb cordial is giving a full-bodied sweet rhubarb cordial. If you have a preference for less sweet cordial I will recommend you to reduce the sugar level from 600 g to 400 g sugar per 1 liter unsweetened rhubarb cordial.
Rhubarb cordial a la Camilla Plum:
- Cut the rhubarb into pieces of 2 cm.
- Remove the cooking pot and place it away from the stove, let it rest for 1 hour
- Remove the rhubarb pieces from the cordial part using a sieve.
- Weigh the amount of rhubarb cordial, using 600 g sugar per 1 liter unsweetened cordial. Do not use more sugar than this, as you risk to create a gel instead of.
- Store the rhubarb cordial in the refrigerator or freeze, as it no anti-microbial have been added.
- The rhubarb pieces in the sieve can be turned into a rhubarb compote, which I decided to do, as I have plans about using it for both mixing with plain/natural yogurt as well as a dessert - rhubarb tiramisu.