Norwegian Rhubarb Cordial

An old fashioned cordial recipe found on jaerbladet.no
Norwegian Rhubarb Cordial

You will get a wonderful color on the cordial if you let the peel stay on the rhubarb and if you want, you can also add a handfull of raspberries or strawberries for color and taste.

This is raw cordial so it has shorter shelf life than boiled cordials, but it’s the taste of season and summer so enjoy the moment. Bring a bottle at the summer party, it will guaranteed be a popular gift.

Ingredients
2 kg [4,4 lb] rhubarb
3 l [6 pt] water
2 l [4 pt] sugar
2 lemons / limes
1 vanilla pod (split)

This is what you do

[1] Cut the rhubarb and lemons/limes into slices (do not peel the rhubarb, the peel gives the beautiful color). Boil water and sugar till the sugar dissolves and pour it over the rhubarb, lemons/limes and vanilla pod in a clean bucket.

[2] Cover and leave to cool for 3 days. Strain the mixture through a piece of linnen cloth or a fine strainer and pour onto sterilized bottles. This makes a concentrated cordial that you mixed with water before serving.

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