Description

Rhubarb liqueur is a seasonal treasure—bright, tangy, and slightly sweet with an unmistakable pink hue. This deliciously tart beverage captures the essence of spring and early summer in every sip. Whether you’re looking to craft a signature cocktail, gift a homemade creation, or simply savor the taste of rhubarb in liquid form, this liqueur is a must-try.

Ingredients

Scale

4 cups chopped fresh rhubarb (about 1 pound)
2 cups granulated sugar
2 cups vodka (or white rum for a sweeter profile)
1 lemon, zested and juiced
1 vanilla bean (optional, for added depth)
1 cinnamon stick (optional for a warm note)
Sterilized glass jar or bottle (1-liter capacity or more)

Instructions

Step 1: Prepare the Rhubarb

Wash the rhubarb thoroughly to remove any dirt. Trim off both ends and chop it into 1-inch pieces. If your rhubarb is particularly fibrous, you can peel off some of the tough outer skin.

Step 2: Macerate the Fruit

In a large bowl, combine the chopped rhubarb and sugar. Toss to coat all pieces evenly. Let it sit at room temperature for about 1 hour to allow the sugar to draw out the juices. This step helps extract more flavor into the liqueur.

Step 3: Combine Ingredients in Jar

Transfer the macerated rhubarb and its juices into a sterilized jar. Add the lemon zest, lemon juice, and optional flavorings like the vanilla bean and cinnamon stick. Pour in the vodka, ensuring the rhubarb is fully submerged. Seal the jar tightly.

Step 4: Infuse

Store the jar in a cool, dark place for 2 to 4 weeks. Shake it gently every few days to help the flavors mingle. The longer it steeps, the deeper the flavor and color will become.

Step 5: Strain and Bottle

After the infusion period, strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl. Press the rhubarb lightly to extract all the liquid. Discard the solids. Pour the strained liqueur into sterilized bottles and seal. Label with the date and contents.

Notes

While this is not a cooked recipe, cleanliness is crucial. Sterilize all jars and utensils to prevent spoilage. Use only fresh, ripe rhubarb and high-quality vodka for the best results. This liqueur is shelf-stable but best kept in a cool, dark place.

Prep Time: 15 minutes
Cook Time: 2 to 4 weeks