Rhubarb liqueur

rhubarb liqueur

I have said it before but: we have a LOT of rhubarb in the garden. So much that no matter how many cakes, tarts, jars of jam or muffins I make, no matter how much I give away, there’s more.This endless supply is both reassuring and also somewhat stressful because I always feel like I should be doing more with the rhubarb we have.

rhubarb patch
Since we stop picking rhubarb around midsummer, which is just a few days away, I made one last attempt at preserving the bounty. I made 10 jars of delicious rhubarb-strawberry jam and I started a batch of rhubarb liqueur. I am not much of a drinker but this pretty-pink essence-of-rhubarb liqueur is just the thing to sip under the sweet-scented honeysuckle behind our house on a summer evening. And thanks to my mother who gifted me these tiny vintage liqueur glasses, I can do it in style.

rhubarb liqueur

Making this drink couldn’t be simpler: you cut the rhubarb in pieces, add some sugar and pour vodka on top. Then you let it steep for 4 weeks (or as long as you can manage), strain and drink to the eternal summer. Cheers!

rhubarb liqueur

Rhubarb liqueur
600 g (1 1/4 pound) trimmed rhubarb
150 g (3/4 cup) sugar
600 ml (2 1/2 cups) vodka

Chop the rhubarb into about 2 cm (3/4 inch) pieces. Put it in a large jar, add the sugar and shake. Pour the vodka on top. Close the lid and put the jar in a cool and shady spot. For the first few days, every time you remember, give it a shake, until the sugar is completely dissolved. Let steep for about 4 weeks (longer is no problem), then strain and pour into a clean bottle.

8 comments for “Rhubarb liqueur

  1. 28/02/2019 at 21:52

    Could I use frozen rhubarb?

    • vera@gtc
      06/03/2019 at 10:15

      I haven’t tried that but I don’t see why that would be a problem! PLease let me know how you like it 🙂

  2. 04/07/2017 at 14:45

    Much thanks again. Want more.

  3. Vera
    22/06/2015 at 14:35

    Hello Vera!! I would love to start experimenting with cool summer drinks and your proposal is very much inspiring, but rhubarb is not that usual around here, so do you would you suggest any replacement? Thanks a lot for these great ideas! 🙂 Vera, Lisbon (Portugal)

    • vera@gtc
      22/06/2015 at 15:17

      Hi Vera, I think you could use many different fruits in the same way. I have for example made a similar liqueur with black currants and I’m thinking about trying wild strawberries next 🙂

  4. 19/06/2015 at 05:37

    I love the tartness of rhubarb so I can imagine that it tastes incredible when made into a liqueur. I so have to make this.

  5. 19/06/2015 at 00:36

    My husband is rhubarb averse so I don’t grow,or buy any. Awful, I know. I’m saving your recipe anyway just in case. Those glasses are great, too!

    • vera@gtc
      22/06/2015 at 15:20

      That’s sad! I know how hard it is to just cook things for yourself when other family members don’t like them, even if it’s something you actually love. But rhubarb is so easy to grow, even in part shade. We have more than I can use, so I think of it as a ground cover plant too 🙂

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