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

1. Place the chopped rhubarb in a large, clean glass jar.
2. Add the sugar and any optional flavorings.
3. Pour in the vodka, ensuring the rhubarb is completely submerged.
4. Seal the jar tightly and shake gently.
5. Store in a cool, dark place for 3–6 weeks, shaking every few days during the first couple of weeks.
6. 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.
7. 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.