Rhubarb is easy to cultivate, providing growers and eaters alike with an ample annual harvest, asking little in return other than the quirks of sun and rain. In a similar manner, Rhubarb Cordial and Rhubarb Butter, with Hibiscus and Vanilla takes a few simple ingredients, and with an equally straightforward method, generously provides the maker with two delightful and distinct rhubarb based preparations; a bejewelled cordial, and a rich and silky fruit butter.
A spring treat to look forward to
Rhubarb is a springtime favourite of mine, and I truly appreciate its incredible ability to transform from the crunchy, lemony sourness of its raw form, into aromatic, melting tenderness when cooked. While it is so often eaten in familiar preparations that use intense sweetness and overly long cooking to amplify and sometimes overpower its tangy charms, rhubarb can still surprise an eater with the subtlety of its juicy, fresh, fruity, and floral notes when prepared in other ways.
Ingredients
All you need to make Rhubarb Cordial and Rhubarb Butter, with Hibiscus and Vanilla is 5 ingredients:
- organic cane sugar
- rhubarb stalks (fresh or frozen)
- dried hibiscus flowers
- pure vanilla extract
- lemon
Instructions
Featuring springtime rhubarb (or use frozen if you have it!) and a few other simple ingredients, Rhubarb Cordial and Rhubarb Butter both start with one single base preparation. To begin with, chopped rhubarb stalks are simmered in a simple syrup of natural cane sugar and water, coaxing out a mellow sweetness.
Dried hibiscus flowers are added to the simmering liquid to amplify fragrant berry-like flavours, and a squeeze of lemon provides a subtle brightness while helping to keep the dissolved sugar from crystallizing during the cooking process. A dash of pure vanilla near the end adds a note of creaminess that brings all of the flavours together.
Once cooked, the base rhubarb preparation is ready to be separated into its components: cordial, and fruit butter. The cooked mixture is drained, resulting in a dazzlingly crimson syrup, ready to be cooled and chilled. Once drained, the leftover rhubarb pulp and hibiscus flowers are soft and concentrated, requiring only a short blend with an immersion blender to result in a thick and luscious spread. Both preparations feature the multifaceted flavours of rhubarb at its best, at once tangy, yet creamy, fresh and aromatic, yet mellow and well rounded.
The Food Find
The Food Find ingredient in my Rhubarb Cordial and Rhubarb Butter recipe is dried hibiscus, an edible flower found in many cuisines all over the world. Dried hibiscus imparts a tangy, floral flavour and aroma, redolent of cranberries and other field berries. Deeply garnet when dried, gorgeously rosy when ground, and glowingly crimson when steeped in liquid, hibiscus can be used dried, rehydrated, or cooked. Dried hibiscus can be found whole, in pieces, or as a powder. Find out more about dried hibiscus, where to find it, and ways to use it.
Ways to eat Rhubarb Cordial and Rhubarb Butter
This recipe provides the maker with two distinct preparations, Rhubarb Cordial and Rhubarb Butter, that can each be used in a variety of ways. Rhubarb Cordial is sweet and tangy, with aromatic, floral and berry notes, lending itself to a variety of beverages, dessert preparations, or dishes that pair sweet and savoury flavours. Rhubarb Butter has the concentrated and smooth character of a classic fruit butter, enhanced with the rich, mellow flavours of vanilla against the brighter notes of rhubarb and hibiscus.
Rhubarb Cordial
In beverages, try Rhubarb Cordial:
- with ice and sparkling water for a refreshing homemade soda
- mixed with a light beer for a hibiscus shandy
- stirred into a wine spritzer
- included in your favourite cocktail preparations where tangy or berry flavours would be at home
For dessert or brunch, try Rhubarb Cordial:
- poured over rich greek yogurt, topped with sliced strawberries and toasted almonds
- spooned over a plain or berry flavoured slice of cake
- dolloped onto a scone alongside whipped cream
- drizzled onto mixed berry fruit salads
For dishes that combine sweet and savoury flavours, try Rhubarb Cordial:
- added to any salad dressing where you might have added honey, balsamic vinegar, or agave
- used in salads containing fruit, especially berries
- drizzled over goat cheese on a cheese platter, or on top of a brie based crostini
- spooned under a luscious ball of fresh burrata, and drizzled with olive oil, paired with strawberries, fresh mint, cracked black pepper, and accompanied by toasts
Rhubarb Butter
To enjoy Rhubarb Butter, try it:
- spooned into a yogurt parfait
- spread onto bread, toast, or scones
- dolloped into muffin batter, or on top of pancakes
- as a filling for a layer cake, or served with a slice of a plain pound cake
- served with sliced strawberries, fresh raspberries, and a dollop of whipped cream
- eaten with a spoon, standing at the kitchen counter, while you think up other uses for this incredibly creamy and deeply flavoured spread
Interested in growing rhubarb?
If you happen to have a garden and aren’t already growing rhubarb, it is a surprisingly easy and productive addition to any of your own adventures in growing things. Rhubarb needs only a sunny, undisturbed spot and very little tending, and it provides the grower with far more than it requires in return. Read more about how to grow rhubarb.
Freezing rhubarb for later in the year
If you love rhubarb and find that it is not regularly available throughout the year where you live, as is true in most places, take advantage of the season. Simply cut a few bunches of stalks into 2” lengths, and freeze in silicone pouches, ready to be turned into a springlike delight later on in the year whenever it suits you.
Want to discover more about using rhubarb?
Rhubarb Cordial and Rhubarb Butter, with Hibiscus and Vanilla
Equipment
- Fine Mesh Sieve
- Cheesecloth
Ingredients
- 1 cup organic cane sugar
- 1 cup water
- 4 heaping cups rhubarb stalks cleaned and chopped
- 1 tablespoon dried hibiscus flowers
- 1 teaspoon pure vanilla extract
- 1 squeeze fresh lemon juice approx. 2 teaspoons
Instructions
- In a heavy bottomed pan over medium heat, add the water and sugar and stir until dissolved, about 4 minutes, scraping down the sides as needed so that no sugar crystals are left behind.
- Squeeze in the lemon juice, add the dried hibiscus and the chopped rhubarb, and increase the heat to bring the mixture to a lively simmer. Cook for 15-20 minutes until the rhubarb has softened.
- Add the vanilla extract, stir, and cook for a final 5 minutes.
- Take the mixture off the heat and let cool for a few minutes while you prepare a fine mesh strainer over a large mixing bowl. If your mesh strainer is not super fine, add a layer of moistened cheesecloth over the strainer - I add the cheesecloth even though my mesh strainer is very fine as I want the clearest possible cordial.
- Spoon or pour the mixture into the lined strainer, and the cordial will start to drain out - you can give the mixture a few presses down with a spoon or spatula to get the draining process started. Leave for an hour or so (or like me, forget it for the afternoon and then come back to it). Once as much liquid as is possible has drained out and the pulp left over is quite firm (but will still be a jam like consistency), pour the cordial into a clean glass jar and refrigerate.
- Put the drained pulp back into the same mixing bowl, and with a handheld immersion blender, give the pulp mixture a quick blend for 30 - 60 seconds, until the pulp is a smooth and rich “butter.” Pack into a small glass jar and refrigerate for immediate use in the next week, or freeze for later use.
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