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11

June 2020

June 11, 2020

Homemade Rhubarb Cordial (Rabarbrasaft)

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Recipes

Homemade Rhubarb Cordial (Rabarbrasaft)
Homemade Rhubarb Cordial (Rabarbrasaft)
Rhubarb Stalks

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.

Rhubarb
Homemade Rhubarb Cordial (Rabarbrasaft)

有大黄亲切的配方的细微变化,一些使用橙色代替柠檬或同时使用。一些加入额外的味道与香草,姜等调料。说实话,你真正需要的是大黄,糖和水。我个人喜欢添加在矿井一点点额外的唐柑橘和香草一些刚轮淘汰所有的味道。在冰箱里储存,大黄亲切将持续几个星期。您也可以冷冻起来以备后用。

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!

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. Janice says:

    Could you make jelly from the rhubarb ?

    • nevada says:

      It’s possible that you can make something of a jam with the leftover pulp, but I have never tried it before. I usually just add a little sugar and top on my oatmeal or make a quick crumble.

  2. Susan says:

    Thank you! This sounds delightful. Can I add one thing tho. Ive been told not to cook citrus for too long because it can turn bitter. It might be better to add it at the end of cooking, just before pouring into a jar.

    • nevada says:

      Thanks, Susan. I haven’t had any problem with cooking the lemon juice in this regard, but by all means add it at the end if preferred

  3. Shelley says:

    Discard the vanilla pod? Never. Let it dry then add it to 2 C of sugar and let age.

    • nevada says:

      You are absolutely correct, Shelly. Save those pods and re-use as much as possible! I changed the wording to ‘remove’ instead.

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