Skip to main content

Rhubarb Liqueur

By
As Christmas is this weekend - yes, really! - I decided it was time to filter and bottle my attempt at rhubarb liqueur. Kinda like limoncello, but with rhubarb.

If you'll remember back to September, I used a potato vodka, washed and trimmed the rhubarb, thinly sliced the rhubarb and combined with sugar. [Click here for my original blog post.]

Some changes: I did not strain out the rhubarb after 4 weeks, but left them in for the 3-month aging process.
Now I have some potent pieces of rhubarb and am thinking about what to do with these. Candy them and make some really festive panetone?!? Also my liqueur never took on the rosy red hue I wanted. Then again, my stalks weren't really red either.

BUT we gave it a sip this morning and it was delicious! Next year I'll have to make more! This year, I hope two of my friends will enjoy it.

Cheers and Merry Christmas!

Photobucket
Labels:

Comments

  1. Heather S-GDecember 20, 2011 at 2:07 PM

    Oh, your liqueur sounds fabulous! I don't think I would have thought to make one from rhubarb...but I SO wish I could try some ;).

    ReplyDelete
  2. UnknownDecember 22, 2011 at 5:14 PM

    camilla...i didn't know this was your post when i told jenn that i was going to rush over and check it out! it figures it would be you...you are so amazing! i have some rhubarb in my freezer...our plants were prolific this year..can't wait to make some of this. merry merry!
    christy

    ReplyDelete
  3. Jenn EricksonDecember 26, 2011 at 9:04 PM

    I'm a rhubarb fanatic, so this is a definite must-try for me, Camilla! Can't wait to hear what you do with the leftover rhubarb pieces.

    Wishing you a very happy New Year, my amazing friend!

    Jenn

    ReplyDelete
  4. Camilla M. MannDecember 27, 2011 at 5:44 AM

    Thanks, all. I am savoring every last drop. I gave away two of the three bottles to some very special friends. I almost regret that move. Almost.

    ReplyDelete

Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

By
Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
Post a Comment
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

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