Rhubarb cordial,rabarbrasaft, has nostalgia and late spring/summertime all rolled into one. Here in the north, our rhubarb stalks aren’t ready until late May and early June. So, serving a tall glass of sweet and tangy rhubarb juice means summer is just around the corner – and that brings to mind so many wonderful memories and good times to come.
Rhubarb arrived in Norway in the 1700s; cultivated mostly for medical purposes. Yet, during the 1800s, rhubarb began to make its mark in the home kitchen as sugar became more available. Aside from the raw stalk dipped in sugar, rhubarb cordial and other classics likerhubarb cakeandrhubarb soup, among others, remain favorites here. Making asaft(or cordial/concentrate) is just another way of prolonging the shelf life to ensure you get the most out the ingredients all summer long.
Homemade Rhubarb Cordial (Rabarbrasaft)
Makes about ½ liter (just over 2 cups)
- 2.2 pounds (1 kg) fresh rhubarb stalks
- 2 ¼ cups (540 ml) water
- 1 vanilla pod(optional)
- 汁和热情的1 large lemon
- 1 ½ cups (300 g) granulated sugar
修剪和削减大黄茎切成小块。在一个大的平底锅，使大黄片和水一煮中高热量和煮约10分钟或直到大黄大大软化。亚博体育用细网过滤，菌大黄 - 挤掉从大黄尽可能多的液体 - 在中型平底锅。丢弃大黄或保存对的东西，如燕麦粥或酸奶以后使用。如果使用，切片香草荚长度，刮出的种子，种子和荚添加到与液体中的平底锅。*You can use 1 teaspoon vanilla extract in place of the vanilla pod.Add in the lemon juice, zest, and sugar, bring to a simmer over medium-high heat, and cook until a syrup-like consistency is reached, about 10 to 15 minutes. Remove the vanilla pod. Pour the syrup into a sterilized jar, seal, and cool at room temperature.
To serve, I like to use a 1:4 ratio of syrup to water (but you can add more or less to your likening). Pour the syrup into a glass and top with cold water or sparkling water and a couple of ice cubes. Enjoy!