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Hey I'm Jocelyn and today we're going to make a rhubarb porgel. Rhubarb is one of those great
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vegetables nobody really knows what to do with and I happen to have quite a lot so I'm going to take
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some of it and we're going to just chop this up and we're going to make ourselves a really special
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drink. So we're going to start by taking not quite a pound I'm going to do about 12 ounces or so of
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rhubarb. Fresh rhubarb. The redder the better. Mine's not terribly red but I'm going to pick out the
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most red pieces and we're going to cut those about an inch to down to about half an inch
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and we're going to put that all into a jar and we're going to add a couple other things
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and we'll see what we've got. So I'm just cutting up the most red parts of my rhubarb and I'm going to kind of just
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discard the other bits for something else later. I fell in love with rhubarb when I was a kid I had these wonderful neighbors um
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Jim and Beulah were born in the 1800s and they drew this incredible garden and I know it's
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because they lived through the depression they were both from you know farming backgrounds and
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things but they were just the most wonderful people and I remember Mr. Brookens pulling out
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his rhubarb. He was like showing me all this stuff and I'd never seen it and he was like
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can't eat the leaves, but taste this. Pulls it right out of the ground and I'm sitting there
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chomping on rhubarb raw out, you know, just hadn't washed it or anything. But that was how I spent a
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lot of my summers as a kid was learning about vegetables and things in their garden and rhubarb
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always makes me think of them So as I sip on this drink later in another month or so I will be thinking of Jim and Bulit also
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We've got about a cup and a half of rhubarb and into the jar it will go and we're going
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to add gin and I'm going to put in a little more than two cups of gin. You know, I'm not very exact
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with my measurements when it comes to making these liquors. I just kind of do it by eyesight and
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it usually tastes pretty good in the end. So this is 750 mils. So that's about three cups. You know
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what? I will. I'll just go measure it for y'all so you can kind of see how much I'm putting in there
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I'm going to start with two cups and then I may add a little bit more
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most definitely I'm going to add more and then I'm going to put a good measure of sugar I have
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raw sugar here and I'm probably going to put about two two tablespoons of sugar in that and then
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some uh grand marnier so grand marnier is an orange liqueur but i happen to have grand marnier
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cherry which i think goes really well with the rhubarb so i'm going to put about two tablespoons
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in there maybe i'll even measure it so funny measuring liquors to me sometimes um one
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to maybe a little extra splash just because I love this. Grand Marnier cherry is a limited edition thing I usually find it around Christmas if I find it at all It just one of my favorite liqueurs especially at Christmas time but it really hard to find
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So the next thing I'm going to add is a little bit of orange peel. So you just cut two slits
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down the side, next to one another, two parallel slits, and then pull this back
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fairly wide piece and I'm trying to squeeze this so that that extra little
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juice from the rind will get right into my jar there actually this is a juicy lemon it's or juicy orange it's spraying all over me
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so I'm going to put two good chunks of orange in there and I'm just going to go ahead and ease up
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the rest of this gin, fill this puppy up. And so what we're going to do with this, we're going to
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put the lid on it. By the way, mason jars are amazing for storing just about anything, but
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they're great for flavoring things when you're infusing vodkas and bourbons or your gin
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you're making yourself a cordial, and it's a good thing to have on hand. So we're going to give this
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a good shake. Get that sugar moving a little bit in there. And then we're going to let this sit in
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a cool dark place for about a month. I'm going to try and go in and give it a shake every couple
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days just to kind of move it around. And you don't have to be real gentle. You know, rhubarb is
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it's fibrous and it'll withstand just about anything. So just give it a couple shakes. And
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then in a month, we're going to have a really wonderful liqueur. We're going to strain this
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carefully with cheesecloth and through a fine mesh sieve so that we catch all the little glumps and bits And we see how it goes So I will see you in a month Hey so I am opening my rhubarb cordial To be honest this should probably sit for about a month or so Mine has
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sat longer. Not going to kill anything but it's been in a nice cool unsunlit place. No sun in it
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oh okay got it open can you hear that popping okay so when you've oh my gosh that smells
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awesome so I'm going to strain this into here so that I can get rid of all the rhubarb
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and I'm going to dump that rhubarb out and I will put the rest of this
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back into this jar after I have opened. Let's see if I can do this without making a mess
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Good Lord, that's really full. All right, so I'm going to grab a porjil
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and hopefully not spill too much. A little bit of summer in the winter
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Oh my gosh, that's good. You should try this. This is like a really fun, easy drinking thing. You can put this over ice
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if you'd like to. I like this just straight, just nice and neat, and it's a good sipping sort of
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drink. So when you're finished, dump out all this old rhubarb and the rinds and all that. Get rid of
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that, and just put this back in here, and you can keep it in the fridge for probably about two weeks
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or so. It'll be fine as long as it's cold. So that is rhubarb cordial. See you later
