In most liqueur recipes, you cover the fruit in vodka, allow it to infuse and then strain and sweeten. If you want a beautiful red color, you’ll need to make rhubarb cordial a bit differently. There is some variation on the ingredients for rhubarb liqueur, with some adding orange peel, cinnamon, cardamon, and other additional flavors to the rhubarb infusion. Some also use orange liqueur in addition to the infused vodka, for the layering of flavors. You can try the liqueur either with or without added orange. Personally, I like the plain rhubarb flavor. If you are making liqueurs for winter gifting, however, the orange may add a nice festive layer to the summer rhubarb tone.

Add the vodka to the rhubarb in the jar, then add the Grand Marnier and the cooled sugar syrup. Stir to combine. Open jar, strain the mixture through a sieve over a bowl (pressing juice out of the rhubarb), and discard the solids.This rhubarb liqueur is a great way to extend the flavors of rhubarb season, and get the most out of this early summer fruit/vegetable. You can also make the liqueur from frozen rhubarb, which is useful if you have a lot of rhubarb in your freezer. However, when using frozen, I would avoid adding water, and simply combine the vodka, rhubarb, and sugar directly. As frozen rhubarb will release more juice than fresh. First things: wash and dry the rhubarb, then chop it into chunks. You know how much sugar you like in your drinks—so add that much to a large jar or bottle.

We grow a lot of rhubarb on our Vermont homestead, and I’m always looking for new rhubarb recipes to enjoy the harvest. We make strawberry rhubarb pie every year, of course, and I also make a delicious Amish Style Rhubarb Custard Pie too. Rhubarbcello? Rabarbarocello? (I looked up the word for rhubarb in Italian.) Whatever you want to call it, it's delicious. Homemade Rhubarb Liqueur Recipe I’ve even started branching out into savory rhubarb recipes, like this traditional Persian Lamb and Rhubarb Stew (Khoresht Rivas).This liqueur can either have a soft rose tone, or be more of a green tone. The color of the end liqueur depends on the color of your rhubarb stalks. For a rose toned liqueur, chose the reddest rhubarb you can find. Or, make a blended fruit liqueur with strawberries and rhubarb for even more of that rose color. Cut the peel from the oranges into long strips. Each orange should make 4-5 strips. Only the peel is used in the liqueur. Peel and slice the ginger into ¼ inch pieces. I once gave my liqueur as a gift and the recipient said it was the best topping she EVER served on ice cream!! DIRECTIONS TO MAKE RHUBARB LIQUEUR Place jars in dark closet or cupboard to infuse for 6 weeks. Turn jars upside down and shake every few days.

Pour the vodka into two large jars, dividing the vodka equally. Add ½ of the rhubarb, orange peel and ginger into each jar. Put lid on jars. The process for making rhubarb liqueur is quite simple, and you can adjust the “recipe” to your tastes. Often though, we’ll harvest around 50 pounds of rhubarb in a single season, and that means pulling out the canner for rhubarb canning recipes. Once my jars are full, I’m usually still looking for recipes and I’ll turn to rhubarb wine. It’s like it never ends!I guarantee this recipe will become WOW as a family favorite and best gift ever! WHAT IS THE BEST RHUBARB TO USE? Rhubarb Liqueur is one of my most requested gifts. Make sure to save some bottles for the holidays. I like keeping my homemade liqueurs in this type of sealable bottle. I think I actually bought mine at Ikea, though.

Strain the jar into a large bowl through a large sieve, and reserve the liquid. Press out as much liquid from the rhubarb as you can. Reserve the liquid and discard the solids. Let water reduce by one quarter, and let cool. When cooled, add the simple syrup to the infused vodka. Rhubarb liqueur is the perfect unique addition to a cherry or strawberry margarita, a pina colada, a martini, or even an adult iced tea or lemonade!Okay, so imagine this scenario. It's a beautiful summer afternoon. The sun is shining, birds are singing--it's all the good stuff. So you all sit down to enjoy delicious home-cooked food with a bottle of rhubarb liqueur. Leftover champagne from last night's party? No, definitely not! This fantastic liqueur was made from 100% locally grown rhubarb (one of my favorite ingredients). Jump to: This Liqueur is made with rhubarb and vodka and quite a lot of sugar. Chop the fresh rhubarb stalksto about 1/4 pieces. This homemade rhubarb drink is flavoured with sugar, vodka, Grand Marnier to make a great seasonal drink to serve ice cold plain, or with soda (carbonated) water. To make Simple Syrup, combine sugar and water in a saucepan and bring to a boil for one minute. Let syrup cool completely. Add syrup slowly to the liqueur infusion to your preferred sweetness