The Summer is really not arriving this year in Norway. We are seeing record low temperatures for May and June is not seeming to get much better. Temperatures are still in the low teens and the garden progression is slow at best.
We are doing our best to use the limited produce we have already, but I hope we will be getting more fruits and vegetables to chose from soon.
On the weekend, I made some rhubarb cordial and the boys were excited to try it and enjoyed it! My youngest also helped prepare it and immediately asked for it when he woke up the following morning. I cleaned and cut up the rhubarb and my two year old helped put everything into the pot and check that is was simmering. It was also exciting to see it drip into the bowl when it was being strained. We left it to strain for a few hours, so I only completed the cordial after they had gone to bed. It was nice to see that he remembered and was so excited about it that he asked for first thing in the morning.
1 kg rhubarb, cleaned and cut into bits
300 – 400 ml water
Juice of one lime
2 tbsp raspberry syrup
100 – 150 grams sugar (more to taste if needed)
Clean and cut the rhubarb into bits. Put into a pot and add the water, lime and raspberry syrup. Bring to a simmer. Let it simmer for 10 to 15 minutes until soft. Strain through a cheesecloth for a few hours.
Add the strained liquid to a clean pot and bring to a gentle boil. Add some of the sugar and taste. Add more as needed. Skim the liquid by removing the foam that appears on top of the cordial. I used a wide spoon and removed the foam gently. Once you have added enough sugar and gotten the desired sweetness to the cordial, let it simmer for a few more minutes before pouring into a jug to cool. I strained the liquid through a cheesecloth to remove the last impurities and foam leftovers when pouring into the jug.
The cordial is quite concentrated and needs to be diluted before drinking it. For this cordial a 1/3 to 1/4 ratio of cordial to 2/3 to 3/4 of water gives a nice and refreshing Summer lemonade with an amazing color.
Do not throw out the cooked rhubarb! This makes for a delicious compote which I will feature in a separate post.