Rhubarb Cordial and Rhubarb Butter, with Hibiscus and Vanilla
This recipe 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.
Servings: 12 Makes approximately 2 cups of rhubarb cordial and 1 cup of rhubarb butter.
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.
Notes
If you can’t find whole or dried hibiscus pieces, you can also use the contents of hibiscus tea bags, as long as hibiscus is listed as the only ingredient.