Rhubarb Cordial
| Summary | |
|---|---|
| Prep time | 15 minutes |
| Cook time | 1 month or more to infuse |
| Source | Smitten Kitchen |
| Yield / serves | ~3 cups |
| Rating | (unrated) |
Ingredients
- 1 pound (~1 cup) rhubarb, trimmed and cut into 1/2-inch pieces
- 3 1/2 cups gin, plus more if necessary
- 3 wide strips orange zest
- 1/2 cup sugar
- 3 tablespoons Grand Marnier, Cointreau, or triple sec (to serve)
- A splash of club soda, tonic water, or sparkling wine (to serve, optional)
Preparation
Put the rhubarb, gin, orange zest, and sugar in a clean 2-quart (2L) jar. Cover and shake to encourage sugar to dissolve. Store in a cool, dark place, shaking it every few days, for a month. [This recipe is intended for room temperature. The Smitten Kitchen runs hot and she had it in the fridge, instead, for a couple weeks longer.] After a few days, if some of the rhubarb is still floating above the level of the liquid, add another pour of gin, enough so that the rhubarb is covered.
Use a fine-mesh strainer to strain the liqueur into a large measuring cup or bowl with a spout. Add the Grand Marnier. Pour into a clean bottle (or bottles) and tightly cork. Store the cordial for up to 1 to 3 months longer. Apparently, you can wait this full 1 to 3 months to drink it, for proper aging. We (Smitten Kitchen), absolutely, did not.
To serve, pour into small tumblers with a few ice cubes, a twist of orange or tangerine peel, and a splash of sparkling water, tonic, or sparkling wine, as an apéritif.
