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