I had rhubarb left over from the rhubarb cobbler I made recently (but not enough to make another one, sadly), so I decided to make a homemade rhubarb liqueur.
I love rhubarb. I like cocktails. This was clearly an excellent idea. Kind of a rhubarb version of limoncello.
Rhubarbcello? Rabarbarocello? (I looked up the word for rhubarb in Italian.) Whatever you want to call it, it's delicious.
Ready for the recipe and all the details? Head to Page Two.