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.
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.
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!
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.