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Rhubarb Liqueur

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Total Time: 10 minutes + 3–4 weeks infusion
  • Yield: About 2 cups (500 ml)
  • Category: Desserts
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan

Description

This homemade Rhubarb Liqueur is a sweet, slightly tart infusion with a gorgeous pink hue and smooth finish. It’s easy to make and ideal for spring and summer cocktails, drizzling over desserts, or sipping on its own over ice. A beautiful way to preserve rhubarb’s unique flavor in liquid form!


Ingredients

  • 4 cups chopped rhubarb (fresh or frozen)

  • 1 1/2 cups granulated sugar

  • 1 1/2 cups vodka (or another neutral spirit)

  • 1 teaspoon lemon zest (optional for brightness)

  • 1/2 teaspoon vanilla extract (optional for warmth)


Instructions

  • In a large clean jar or glass container, combine the chopped rhubarb and sugar. Stir to mix well, then cover and let sit at room temperature for 2 days, stirring once or twice a day. The sugar will draw out the rhubarb juices and create a syrup.

  • After 48 hours, add the vodka, lemon zest, and vanilla extract (if using) to the jar. Stir well, then seal tightly.

  • Store in a cool, dark place for 3 to 4 weeks, shaking the jar gently every few days.

  • When ready, strain the liqueur through a fine mesh strainer or cheesecloth into a clean bottle. Discard the solids.

 

  • Chill and enjoy! The flavor improves as it rests, so let it mellow for another week or two if you can wait.


Notes

  • The color may vary from light pink to deep rose depending on your rhubarb.

  • Store in the fridge or a cool cupboard for up to 6 months.

 

  • Delicious in spritzers, mojitos, or even as a drizzle over vanilla ice cream.