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!