Rhubarb cordial from Smitten Kitchen by David Lebovitz and Deb Perelman

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

  • Eat Your Books

    Can substitute Cointreau, or Triple Sec for

  • jenburkholder on August 04, 2025

    I made this with some garden rhubarb and Beefeaters. Kind of forgot it was aging downstairs, so probably went a couple months with the rhubarb in it. I left out the orange liqueur at the end, as I will just add to each drink as needed and wanted to keep the rhubarb flavor more pure. Absolutely delicious, the smidge that wouldn't fit in the bottle was sampled on the rocks and I am looking forward to mixing with seltzer or tonic.

  • stockholm28 on June 18, 2021

    This recipe is from David Lebovitz’s ”Drinking French”. This is supposed to age a month, but I pulled it out at 3 weeks. I made half a recipe. It is strong, but surprisingly the gin didn’t dominate the flavor. I also liked it with some seltzer and a splash of pomegranate juice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.