Last Sunday I made a rosy rhubarb syrup. Then, I added some brandy and called it a cordial.
I’ve been enjoying the cordial mixed with tonic or seltzer water. The cooked and strained rhubarb that made the cordial itself is also a treat. My newest breakfast of choice includes the rhubarb mush eaten along with cheese and crackers.
You can read about my adventure at 20food.