INGREDIENTS

2000 g pink rhubarb stems, washed and cut in to 2-3 cm lenght pieces
Juice from 2 lemons
1 vanilla pod (optional)
600 g water (6 dl)
600 g sugar per liter of juice

HOW TO

Home made rhubarb cordial is a favorite for both children and adults. Perfect for your fika break or at pic nic adventures in the summer.

Place the rhubarb pieces and the lemon juice in a large pan. If using the vanilla pod, cut it lenghtways and scrape out the seeds, and add the seeds to the pan. Cook on the hob on medium heat for approx. 15 min or until the rhubarb has turned in to a mush.

Strain the juice in a muslin cloth in to a large pan. Leave for approx. 60 min or until the mash is dry and as much juice as possible has collected in the new pan. Measure how much juice is in the pan and add 600 g sugar per liter of juice. Cook and skim off any foam until the juice is clear. Pour the juice into clean, steralised bottles.

Keep in the fridge until ready to serve. To serve, mix the juice with water, approx. one fifth juice and the rest water, add ice and perhaps a lemon slice for decoration. 

Image borrowed from aftonbladet.se