Homemade Rhubarb Cordial Lemon

This refreshing homemade rhubarb cordial is a sure sign that spring has arrived and has brought the sunshine with it. Sweet tart and lightly floral this syrup transforms a glass of ice water or sparkling water into something extraordinary for your next picnic or family celebration.

Has made many boring afternoons special in my house and the bright pink color never fails to impress my guests I first tried it to rescue a bumper rhubarb harvest and now I look forward to making it every season

Ingredients

• Fresh rhubarb stalks: Choose crisp stalks with deep pink or red color for the prettiest syrup and avoid any that are limp or spotted
• Water: Helps draw out rhubarb's flavors while cooking
• Vanilla pod: Optional but it adds aroma and a hint of creaminess Use a plump pod and make sure to scrape all the seeds If using extract quality vanilla matters here
• Lemon juice and zest: Adds a fresh citrus lift and balances sweetness Avoid waxed lemons if possible and zest before cutting
• Granulated sugar: Acts as both sweetener and preservative Measure carefully for ideal syrup consistency and clarity

Step-by-Step Instructions

Trim and Chop the Rhubarb:

Cut off all leaves and trim away rough ends from your stalks Cut the stalks into small half inch pieces so they soften quickly and evenly

Simmer the Rhubarb:

Place the chopped rhubarb into a large saucepan Add water and set over medium high heat Bring to a simmer then cook for about ten minutes stirring once or twice until the rhubarb pieces have collapsed and the liquid looks rosy

Strain and Collect the Liquid:

Set a fine mesh strainer over a medium saucepan Pour the cooked rhubarb mixture into the strainer Use a spoon to press gently squeezing out as much bright juice as possible Set the strained liquid aside and reserve the solids for baking or spooning over yoghurt

Infuse with Vanilla and Lemon:

If using a vanilla pod slice it lengthwise and scrape out the seeds Add both the seeds and pod to the strained liquid or use vanilla extract if you prefer Add in the lemon juice and lemon zest for extra brightness

Sweeten and Reduce:

Add sugar to the saucepan Stir over medium high heat until everything dissolves Bring to a gentle simmer and cook for ten to fifteen minutes until the mixture thickens to a syrupy consistency Test by dipping a spoon in and letting it drip off—it should coat the back slightly

Cool and Store:

Remove the vanilla pod Pour the hot syrup into a sterilized jar and seal Let it cool at room temperature The syrup can now chill in the fridge until ready to enjoy

To Serve:

Pour one part rhubarb syrup to four parts cold water or sparkling water and add ice cubes Taste and adjust the ratio to your liking

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To me the vanilla pod is pure magic I remember my daughter’s delight at watching those tiny vanilla seeds swirl into the pink syrup It turned an ordinary afternoon into kitchen theater

Storage Tips

Keep the cooled cordial tightly sealed in a sterilized jar in the fridge It stays fresh and vibrant for two to three weeks If you make a double batch you can freeze extra portions in smaller airtight containers just leave a little space for expansion The color and flavor will remain wonderful

Ingredient Substitutions

If you cannot find fresh rhubarb frozen rhubarb works just as well Thaw it and drain off any extra moisture before cooking You can swap the vanilla pod for a teaspoon of pure vanilla extract or even use orange zest instead of lemon for a twist Coconut sugar or honey can be used instead of granulated sugar but will change the color and flavor slightly

Serving Suggestions

For a party pour a splash of rhubarb cordial into a flute and top with sparkling wine or club soda Add a few fresh mint leaves or thin slices of lemon for a beautiful garnish In our house we spoon a little syrup over vanilla ice cream or mix it with plain yoghurt for a bright breakfast treat The vibrant pink color makes any simple drink look festive

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The pink syrup is a burst of flavor and joy for springtime occasions

Frequently Asked Questions

→ What type of rhubarb works best?

Fresh, crisp rhubarb stalks—either red or green—work well. The deeper red varieties offer a more vibrant color, but both produce great flavor.

→ Can I use vanilla extract instead of a vanilla pod?

Yes, one teaspoon of vanilla extract can replace the pod for an equally aromatic result. Add it when simmering with sugar and lemon.

→ How should I serve the cordial?

Mix one part cordial with four parts cold or sparkling water, adjusting the strength to taste. Serve over ice for extra refreshment.

→ How long does the cordial keep?

When stored in a sterilized, sealed jar in the refrigerator, the cordial can last up to two weeks. Always use clean utensils to serve.

→ Can the leftover rhubarb pulp be used?

Absolutely! The softened pulp makes a tangy topping for oatmeal, yogurt, or toast, minimizing waste and adding flavor to other dishes.