Rhubarb cordial (Rabarbersaft) from Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (page 82) by Anna Brones and Johanna Kindvall

  • cinnamon sticks
  • whole cloves
  • rhubarb
  • cane sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on May 21, 2017

    This cordial is simple to make and produces a beautiful syrup to use in drinks. I used just a scant less sugar than called for, and would probably decrease it even further next, at least if the rhubarb is very ripe, as I like the tartness of the rhubarb to really shine through.

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