I was catching up on some foodblog reading and followed a link to an old (2011) post on Food52 with a recipe for rhubarb cordial. Since this week’s CSA share contained some more rhubarb and I didn’t want to make another strawberry-rhubarb tart, I decided to give it a shot (insert rimshot here).
“Cordial” is Middle French for “stimulating the heart” and I think this could be both stimulating and refreshing on a warm summer’s evening. The recipe is simple enough: combine 2 lbs of rhubarb with 1 cup of sugar and 1 liter of vodka; let sit for a month, stirring occasionally.
Naturally I screwed it up and used twice as much sugar and vodka as needed for half a pound of rhubarb. So I guess it will be even more stimulating! Check back in a month when we give it a taste and concoct an interesting cocktail or two.