Skip to main content

Rhubarb Liqueur: Step One

By
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 sliced fresh rhubarb
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.
Labels:

Comments

  1. bethJanuary 4, 2012 at 9:00 PM

    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
  2. Camilla M. MannJanuary 4, 2012 at 9:29 PM

    @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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more