June 20, 2012

Rhubarb cordial a la Dansukker

Rhubarb season again and with the help of a good working colleagues I was able again to test out a new recipe of rhubarb cordial, which time a recipe from Dansukker.

I could have made rhubarb cordial using either this recipe rhubarb cordial a la Camilla Plum or this recipe rhubarb cordial a la Årstiderne

This rhubarb cordial can be mixed together with either plain or sparkling water. You can also use it as flavour addition to white wine or sparkling wine as wonderful tasting aperitif.

Rhubarb cordial a la Dansukker:

  • 1 kg rinsed rhubarb (fresh or frozen)
  • 750 ml water
  • juice of ½ lemon
  • 500 g sugar
  1. Cut the rhubarb into pieces of 2 cm.
  2. Add water and rhubarb into a the cooking pot.
  3. Cook it up and left it cook for 5 minutes.
  4. 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.
  5. Remove the cooking pot and place it away from the stove, let it rest for 1 hour
  6. Remove the rhubarb pieces from the cordial part using a sieve.
  7. Mix rhubarb juice, lemon juice and sugar together. 
  8. Cook the rhubarb cordial up to the boiling point. 
  9. Pour the hot rhubarb cordial into bottles, which have been standing with boiling water for 5-10 minutes.
  10. Store the rhubarb cordial in the refrigerator or freeze, as it no anti-microbial have been added.

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