Here’s a simple homemade rhubarb liqueur recipe that develops a bright, tart flavor over a few weeks.
Homemade Rhubarb Liqueur
Ingredients
- 500 g (about 1 lb) fresh rhubarb, washed and chopped into 1–2 cm pieces
- 250–350 g (1¼–1¾ cups) granulated sugar (adjust to taste)
- 750 ml vodka (40% ABV / 80 proof) or another neutral spirit
- Optional flavorings:
- 1 vanilla bean, split
- Strip of orange or lemon zest (avoid the white pith)
- Small piece of fresh ginger (2–3 cm)
- 1 cinnamon stick
Instructions
- Place the chopped rhubarb in a large, clean glass jar.
- Add the sugar and any optional flavorings.
- Pour in the vodka, ensuring the rhubarb is completely submerged.
- Seal the jar tightly and shake gently.
- Store in a cool, dark place for 3–6 weeks, shaking every few days during the first couple of weeks.
- Taste after 3 weeks. If the flavor is where you want it, strain through a fine-mesh sieve, then filter through cheesecloth or a coffee filter for a clearer liqueur.
- Bottle the finished liqueur and let it rest for another 1–2 weeks before drinking for a smoother flavor.
Serving Ideas
- Serve chilled or over ice.
- Mix with sparkling water or tonic.
- Top with sparkling wine for a rhubarb spritz.
- Use in cocktails such as a rhubarb martini or rhubarb sour.
- Drizzle a small amount over vanilla ice cream or fresh berries.
Storage
- Store in sealed bottles in a cool, dark place.
- Once opened, refrigerate if you prefer.
- Best enjoyed within about 1 year, though it often keeps longer if stored properly.
Tip: If your rhubarb is very tart, start with 250 g of sugar and add more after straining by stirring in a simple syrup until the sweetness is to your liking. This gives you more control over the final balance.
