Thursday, July 4, 2013

Dangerous Rhubarb Cordial

Rhubarb plant
Last of this season's rhubarb

We are having a quiet 4th of July. Sandy, a friend from New Zealand, a nurse practitioner, is staying with us for three weeks while she keeps up her annual licensure at Mayo. Another good friend, Larry, from Scottsdale, is here for a month working as a hospitalist and he will join us later.  I'm just home from Laity Lodge in Texas where I spent every last spoon of energy I own at a women's retreat. Yesterday I felt like I would never, ever get out of bed again. It was the kind of day when everything made me weep. Like the wren outside our back porch who finally found a mate after singing a solid month before he found her. Cheesh.
Today I'm so much better that the first thing I did was strain the rhubarb cordial that has been brewing on the breakfast nook table for three weeks. (You understand. I have priorities.) A friend sent me this recipe and said to watch out, it is so refreshingly delicious you could drink a quart before you are even aware. Of course, given the ingredients? It wouldn't be long before I was happily unaware of anything. However, due to the company we will keep today, if I were to fall and bump my head, I'd be in good hands.
Hope you all are having a wonderful Fourth and keep your fingers away from lit fuses and hot grills.
Rhubarb strained
I'd be pale, too, if I soaked in vodka for three weeks.

Rhubarb Cordial
Ready for ice and soda water.

Rhubarb Cordial
Bring 6 T sugar and 1/4 cup water to a boil, stirring just until sugar dissolves; remove from heat. Cool Place 5 cups coarsely chopped rhubarb in a two quart glass container. Add 3 cups vodka, 1/2 cup Grand Marnier or other orange-flavored liqueur and cooled sugar syrup; stir. Screw lid on tightly and let stand at room temp for 2-3 weeks or until all the color leaches out of rhubarb. Strain over a bowl, discard solids. 
Enjoy it straight up over ice or with club soda. Remember: all things in moderation.
For another great recipe: Sparkling Rhubarb Lemonade link


liz@carpeseason said...

Thanks for the link...and your drink does look as delicious as it does dangerous! I'm glad to hear other people have days in which even the birds themselves are cause for distress. Enjoy the time with friends!

joie said...

this sounds amazing!!!

sf said...

Glad to see you back, Margie! Hope your retreat was a super-fun one. Wow, rhubarb. I had never guessed this sorta stuff could be made like this - and from a plant! Then again, lotsa stuff are made from plants, I guess. Interesting! The glass (jar?) you poured it in looks cool. Always love to see your pics, which always have a home-y look/feel to 'em. Happy for the birdie too!

Patti DeNucci said...

Margie, it was an honor and privilege to sit with you on the flight from Austin to Minneapolis. I enjoyed our conversation and look forward to reading your book and your posts. The rhubarb cordial recipe sounds absolutely delicious -- and wonderfully deadly!

Margie said...

In case you ever check back on this recipe, I must be honest. I did not know when I tried it that someone who won't be named had already snuck into my kitchen, tried the cordial, declared it to be the worst thing she'd ever tasted, added a cup of sugar, said, there now, that's better. Just so you know.