Look at this wonderful bright red colour in these bottles with rhubarb cordial.
Yesterday I shared a rhubarb recipe a la Camilla Plum you. And as promised I share another recipe on rhubarb cordial a la Årstiderne today, which can be found in the weekly newsletter for week 19/2011.
As I mainly was using red coloured rhubarbs, I got a wonderful red colour in this cordial.
As the recipe is containing less sugar, the rhubarb cordial is having a more fresh/acid flavour profile compared to the rhubarb cordial a la Camilla Plum.
Another difference is, that everything is cooked together, in this recipe from Årstiderne.
Rhubarb cordial a la Årstiderne:
500 g rinsed rhubarb (fresh or frozen)
1 liter water
250 g sugar
juice of one lemon
2 cardamon kernels
½ vanilla - corn and pod
Cut the rhubarb into pieces of 2 cm.
Add all ingredients into a the cooking pot.
Cook it up and left it cook for 5 minutes.
I prefer to keep the lid on the cooking pot on as much as possible in order to keep the volatile part of the rhubarb flavour inside the cordial instead of loosing to the air.
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.
Pour the rhubarb cordial into bottles, which have been standing with boiling water for 5-10 minutes.
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, here now sugar addition is needed, as the sugar was a part of the cooking process.