Author Notes: I’m unwilling to accept the fact that rhubarb has such a brief spring season. So I infuse it into booze to enjoy all year long! With its sweetness, tang and alcohol, it’s almost like a pre-mixed cocktail. I mix it with soda water, or sip it chilled straight from the freezer. This loose template can be adapted to however much rhubarb you have on hand — it’s all about the proportions. —deensiebat
Serves: as much as you like
neutral grain alcohol spirits
- Chop the rhubarb finely to expose maximum surface area — I like to pulse it a few times in a food processor. Place in a glass jar, cover with grain alcohol by an inch or so, screw the lid on, and allow to steep 2-4 weeks. Over this time, the flavor and color will leach out of the rhubarb, leaving the alcohol rosy and the rhubarb a sickly yellow-white (the exact amount of time this takes will vary).
- When the rhubarb has finished steeping, strain it from the alcohol, and filter the solution through several layers of cheesecloth or, preferably, a coffee filter. Measure the final amount of alcohol — this is your base number. In a saucepan, heat 1.5 times that amount of water, and 1/2 – 3/4 that amount of sugar, depending on how sweet you like things (I tend towards the middle). To give an example: 4 cups rhubarb alcohol would need 6 cups of water and 2-3 cups sugar. Let the sugar syrup cool, then add it to your filtered alcohol. Taste (the flavors will be a bit harsh), and add more sugar if desired. Let age for at least a month before enjoying. Rhubarb liqueur keeps at any temperature, but is especially delicious straight from the freezer.