Armed with some fresh rhubarb and a recipe from the Wives with Knives blog, I decided to do the first step in making a rhubarb liqueur tonight: infusing. Timing should make this - if it's worthy - a great holiday present for some foodie friends.
4 C organic granulated sugar
1 bottle of vodka
I opted for a gluten-free vodka distilled from potatoes because one of the gals I think would appreciate this has celiac disease.
Wash and trim rhubarb. Slice into thin slices. Combine rhubarb and sugar and stir well to combine. Pour vodka over the fruit, mix well, cover, and let the mixture age in a cool place for 3-4 weeks. Stir once or twice. The color will change to a rosy red.
Strain the liqueur into a colander over a large bowl. Discard rhubarb. Strain through cheesecloth and pour into bottles. Let age 2-3 months, or longer.
I'm not quite sure what I'll do with this when it's finished. Are there cocktails to be made with it? Or do I just sip it as I would any after-dinner liqueur? I suppose I have some time to decide. I'll let you know in December.
looks great for Spring, I wondered did you put the rhubarb in the bottles after the 4 weeks or into a bigger jar or leave in bowl?
ReplyDelete@beth, I actually put everything into a large jar right away and left it to infuse for just about 4 months. Though the recipe said to take out the fruit, I didn't. Hope that helps.
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