Happy full Flower Moon. I love the flower association with this full moon. It is such a beautiful and abundant time of year where everything is bursting into flower. I could certainly feel the energy of the full moon today as I was down by the ocean this morning. Wind and waves were stirring things up and creating a strong energy that could be heard and felt from blocks away.
I have always loved the energy and new beginnings of spring but this year, spring has felt extra transformative, joyous and alive. I am sure it has something to do with the fact that I am growing new life in my own body and as a result feeling extra tuned into the natural world around me, even in the busy city. I have been walking almost everyday in Stanley Park, spending time in our little garden tending to the plants and flowers and brewing up cordial, chive blossom vinegar and a variety of different teas.
I have also been super inspired this season by an amazing circle of women I joined in an online community with Natalie Rousseau called Thirteen Moons. It is a community of women who share a love of self-care, learning, kitchen witching, plants, the moon and who want to engage on a deeper level with themselves, the cycles of nature and the moon. Learning more about the moon, its cycles and the specific nature of each moon cycle has been so interesting and nurturing. Also, we are due to welcome our baby into our family around the full moon in late July and he was also conceived around the full moon in November. So there seems to be a strong calling to pay closer attention and connect more deeply with the power of the moon and her cycles.
To celebrate this full flower moon, I thought I would share a simple recipe for a rose rhubarb cordial inspired by a dandelion cordial recipe that Natalie shared. I used a combination of wild rose petals and rose petals that my mom harvested from one of the first blooming roses in their garden. You can use whatever type of fresh rose petals you like, just ensure they aren’t sprayed.
Wishing you much beauty, joy and inspiration around this full moon time. Be sure to take some time in stillness to soak up the magic unfolding in this abundant season and don’t forget to stop and smell the roses.
Rose Rhubarb Cordial
Author: Lindsey Bell
Recipe type: Beverage
Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Serves: 750 ml
A beautiful late spring cordial made with rhubarb and rose petals. Delicious served over ice with some sparkling water and a few rose petals scattered on top. I made double this recipe and used 7 cups of water, but it is pretty flexible.
- 3-4 cups water
- 2 medium-large stalks red rhubarb, chopped (about 1 cup)
- 2 cups fresh rose petals (unsprayed)
- ½ cup cup mild honey (I used wildflower)
- 1 lemon, zested and juiced
- In a saucepan, bring the water to a simmer. Add the rhubarb and simmer for about 5 minutes, or until the rhubarb is broken down and has released its beautiful pink colour.
- Remove the pot from the heat and let cool slightly. Add the honey and stir to dissolve.
- Place the rose petals, lemon zest and juice in a 1L jar. Pour the warm liquid over the rose petals, lemon zest and juice.
- Let stand for 4 hours, stirring occasionally. Strain out the solids through cheesecloth or a nut milk bag.
- Pour the cordial into a clean glass bottle. Store in the fridge for up to 2 weeks or freeze in ice cube trays for longer storage.
- To serve: Add 1 – 2 tbsp to a glass with ice, top with bubbly water and garnish with fresh rose petals, or other flowers/herbs.