National Rhubarb Day

I couldn’t let National Rhubarb Day pass without a recipe from Love, Laughter, and Rhubarb! This is a short recipe, although it takes a long time to be ready since it has to sit for weeks.

In fact, it will take an even longer time to be ready NOW because National Rhubarb Day falls in January, when there is no rhubarb available … unless you want to import frozen rhubarb, which I have done! (Somehow or other the rhubarb I freeze at home doesn’t seem to last through the winter.)

My source is Frank Farms in Michigan. The rhubarb costs as much to ship as it does to buy, alas, but it’s good rhubarb.

Of course, you may certainly wait until rhubarb season to make this simple cordial. It’s great in goopy desserts like a trifle. Or you may drink it as an after-dinner liqueur, what my Francophone mother used to call a “digestif.” I can’t guarantee that it will aid your digestion, but rhubarb is known for its medicinal properties.

When I become famous enough, I will work on moving National Rhubarb Day to a more appropriate time of year. Meanwhile, I assure you that the rhubarb roots are still there beneath the snow, waiting to be celebrated….

Rhubarb Cordial

Ingredients:

2 cups rhubarb
1 cup sugar
vodka as needed

Instructions:

Place the rhubarb in a 1-quart Mason jar.  Pour the sugar in over it and stir well; then fill the jar with vodka, cover it, and place it in a cool, dark place. Gently shake and/or turn the bottle twice daily until the sugar dissolves. 

At the end of 6 weeks, strain out your cordial.  This recipe makes 2 cups, more or less, depending on the juiciness of your rhubarb.

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3 Responses to “National Rhubarb Day”

  1. Sara says:

    I laughed out loud at the “vodka as needed” part of the recipe!

  2. Rose says:

    A message that proves life will return to our gardens. Thank you.

  3. Mary says:

    This sounds like an excellent spring undertaking. Thanks, Tinky!

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