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How to Make Rhubarb Liqueur

32 Clips / 31 Likes / 52k Views

Mary Seibert

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8 clips

Rhubarb Liqueur
Rhubarb Liqueur recipe from Cooking Light—where I got the idea.
steeping...
Rhubarb Liqueur
Rhubarb Infused Vodka Rhubarb stalks, trimmed and cleaned Vodka, any brand Glass jar(s) and lid(s), sterilized Chop the rhubarb stalks into half inch pieces and put into a food processor. Pulse a few times for a rough chop (the pieces do not have to be uniform, you just want to expose more surface area). Fill jar(s) about 3/4 full of the chopped rhubarb, including any juices that may be in the food processor (medium-firm pack). Add enough vodka to cover the rhubarb, plus one inch. Cover tightly and shake. Let rhubarb sit for 2 weeks in a cool location out of direct sunlight, shaking the jar occasionally. After this time strain out the rhubarb pieces (they will be colorless at this point) and filter the vodka through a coffee filter until you achieve a clear product. It will range in color from peach to pink, depending on the variety of rhubarb used.
Pink Lemonade Vodka. This might be a good idea as a base.
Found the container at Ikea: SLOM Jar with lid, clear glass $3.99
Everclear Grain Alcohol 151 Proof 750ML Price: $18.99.

Rhubarb Liqueur

Rhubarb Liqueur recipe from Cooking Light—where I got the idea.

steeping...

Rhubarb Liqueur

Rhubarb Infused Vodka Rhubarb stalks, trimmed and cleaned Vodka, any brand Glass jar(s) and lid(s), sterilized Chop the rhubarb stalks into half inch pieces and put into a food processor. Pulse a few times for a rough chop (the pieces do not have to be uniform, you just want to expose more surface area). Fill jar(s) about 3/4 full of the chopped rhubarb, including any juices that may be in the food processor (medium-firm pack). Add enough vodka to cover the rhubarb, plus one inch. Cover tightly and shake. Let rhubarb sit for 2 weeks in a cool location out of direct sunlight, shaking the jar occasionally. After this time strain out the rhubarb pieces (they will be colorless at this point) and filter the vodka through a coffee filter until you achieve a clear product. It will range in color from peach to pink, depending on the variety of rhubarb used.

Pink Lemonade Vodka. This might be a good idea as a base.

Found the container at Ikea: SLOM Jar with lid, clear glass $3.99

Everclear Grain Alcohol 151 Proof 750ML Price: $18.99.

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Do It

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3 lbs of rhubarb, straight from the Santa Monica Farmers' Market. @ $3 a lb. Won't need all of it for the liqueur, so looks like I will be baking a pie this weekend...

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3 lbs of rhubarb, straight from the Santa Monica Farmers' Market. @ $3 a lb. Won't need all of it for the liqueur, so looks like I will be baking a pie this weekend...

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So, I finally decided to just toss in the zest of one lemon, try to only use the yellow part and not the "pith" or the white part.

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So, I finally decided to just toss in the zest of one lemon, try to only use the yellow part and not the "pith" or the white part.

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Rhubarb out of the fridge. Wash it and cut off the grungy ends.

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Rhubarb out of the fridge. Wash it and cut off the grungy ends.

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Rhubarb chopped.

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Rhubarb chopped.

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Rhubarb chopped—closeup.

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Rhubarb chopped—closeup.

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Pour in the everclear... I topped it off with some vodka I had lying around. My sense is that one needs not be too specific about measurements.

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7.

Pour in the everclear... I topped it off with some vodka I had lying around. My sense is that one needs not be too specific about measurements.

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After about a month in the fridge. The vodka is getting more pink & and the rhubarb less so.

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After about a month in the fridge. The vodka is getting more pink & and the rhubarb less so.

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About 2 months in the fridge—the color has all been pulled from the rhubarb into the alcohol.

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About 2 months in the fridge—the color has all been pulled from the rhubarb into the alcohol.

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pretty color

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pretty color

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Drain the juice into the clean jar.

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Drain the juice into the clean jar.

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Strained rhubarb infused vodka/everclear.

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Strained rhubarb infused vodka/everclear.

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Close-Up

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Close-Up

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Now, for the simple syrup. I did 2 cups sugar to 1 cup water.

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Now, for the simple syrup. I did 2 cups sugar to 1 cup water.

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Action shot.

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Action shot.

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You will want the sugar granules to completely disappear.

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You will want the sugar granules to completely disappear.

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Simmer until the mixture is clear and has just barely started to boil. Move off burner, and let cool to room temperature.

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Simmer until the mixture is clear and has just barely started to boil. Move off burner, and let cool to room temperature.

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Might be a good time to tackle the dishes.

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Might be a good time to tackle the dishes.

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simple syrup all cool. Used a funnel to get it into the bottle. I re-used a bottle from sparkling lemonade.

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simple syrup all cool. Used a funnel to get it into the bottle. I re-used a bottle from sparkling lemonade.

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little blurry...

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little blurry...

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Taste test. Whoa. That is some strong sh*t. Can't wait to try it chilled.

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Taste test. Whoa. That is some strong sh*t. Can't wait to try it chilled.

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bottled up.

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bottled up.

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ready for the deep freeze!

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ready for the deep freeze!

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About this board Share Board

I have never heard of rhubarb liqueur, but since I love fruity liqueurs, even though they are super sweet, the thought of a liqueur that is a little more tangy and tart, appeals...

Preparation:
Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool. Place coarsely chopped rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir. Screw lid on tightly; let stand at room temperature for 2 to 3 weeks or until all the color leaches out of rhubarb. Strain mixture through a sieve over a bowl; discard solids.

Supplies

  • 1 1/2 pounds rhubarb, coarsely chopped
  • 3 cups vodka (I will use Everclear)
  • The peel from one lemon
  • Optional: Use a flavored vodka, or add a flavored liqueur
  • 2 cups sugar
  • 1 cup water
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      Cassandra Campbell November 19, 2012, 11:46 am

      Lovely! The color is gorgeous. Bet it tastes yum too!

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      Alan Frank January 13, 2013, 12:34 pm

      Did you make a pie with the leftover rhubarb?

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      Audrey Hudson March 30, 2013, 8:39 pm

      As a wine maker and done similar process, you could save some work by freezing the rhubarb well and thawing in a strainer over a bowl.Use this clear juice to make your sugar syrup boiling with your lemon peel. When cool remove lemon and add syrup to booze. Or make a nice lemon twist and add to bottle for accent and flavor. Either way its a lovely idea. Thank you for posting.

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