3 ½ pounds rhubarb, diced into ½“ cubes to yield 9 c.
4 ½ c. water
3 c. sugar
- Place the diced rhubarb, water, and sugar in a large pan and bring it to a simmer over high heat, stirring briefly until the sugar is dissolved.
- Reduce the heat to low and simmer until the fruit is breaking down and any remaining pieces are very soft, about 15 minutes.
- Allow the rhubarb to cool in the pan. Reserving two cups to later make into rhubarb sauce, strain it over a large bowl or pan. Be gentle here and allow the rhubarb to drain naturally. If you smash or try to rush it, you will end with rhubarb pulp rather than rhubarb compote. Stop the draining process when the rhubarb remaining in the strainer is still appealingly juicy. If you would like an especially clear cordial, strain the liquid a second time through a jelly bag.
- Using a funnel, pour the cordial into clean bottles or jars with tight-fitting corks or lids. It will keep in the refrigerator for about two weeks.
With brunch or as an aperitif, pour a dram into a glass of Prosecco.
For breakfast, stir some into homemade plain yogurt.
For a spring picnic, stir some into a pitcher of homemade lemonade.
Or mix it with water, still or sparkling, for a refreshing spring drink.