Homemade Rhubarb Liqueur Recipe
Have a bountiful crop of rhubarb? Save a bit of that amazing spring/early summer flavor for later in the year by making homemade rhubarb liqueur.
Ingredients for Rhubarb Liqueur (Like Rhubarb Limoncello):
- Everclear (or other other 151 proof alcohol)
- simple syrup
Cut rhubarb into slices. Pour the 151 proof grain alcohol over the rhubarb in a sealable glass container. Add enough alcohol to cover the fruit (ok, yes, it's a vegetable, but it tastes like a fruit when you bake it in a pie). You can also use vodka, if Everclear or something similar isn't available in your area, but you'll extract more flavor and color with the higher-proof alcohol.
Seal the container and let it sit in a dark corner of the kitchen for a week or two.
Strain out the rhubarb, and you'll be left with some rather awful looking rhubarb pieces and some gorgeous, ruby-red alcohol.
Make a simple syrup with equal parts sugar and water. Heat, gently stirring all the while, until the sugar dissolves completely.
Combine equal parts simple syrup and rhubarb-infused Everclear. Stir together, and you're done.
I like keeping my homemade liqueurs in this type of sealable bottle. I think I actually bought mine at Ikea, though.
This made a fine cocktail just mixed with some sparkling soda water, but it was a thing of magnificence when combined with homemade lemonade. And I just found out that I can now get Cawston Press Sparkling Rhubarb juice in the states! (I fell in love with it when I was in the UK--love a country that likes rhubarb as much as I do.) It looks like they have it at my local Total Wine, or you can order it from Amazon. It's sooooo good, guys. SO GOOD. I'm thinking using that as a mixer would be the most delicious thing I've ever tasted. What would you mix with the rhubarb liqueur?