Rhubarb liqueur recipe Rhubarb liqueur is easy to make yourself. The rhubarb liqueur with vodka is ready to drink immediately.
As a big rhubarb fan, I have already done a lot with the vegetable this year. I’ve already baked a rhubarb cake, made a fine rhubarb-strawberry jam, baked a rhubarb crumble and boiled down a rhubarb syrup. What was still missing was the rhubarb liqueur. I made it today. The basis for the rhubarb liqueur is the rhubarb syrup with strawberries, which I mixed with vodka. This makes the rhubarb liqueur ready to drink straight away.
What liquor is made from rhubarb?
There are a few different types of liquor that can be made from rhubarb. One type of liquor that is often made from rhubarb is a type of liqueur called rhubarb liqueur. This liqueur is made by infusing vodka or a neutral spirit with rhubarb, sugar, and other flavorings. Another type of liquor that can be made from rhubarb is a type of gin called rhubarb gin. This gin is made by infusing a base gin with flavors and aromas from rhubarb. Some people also make homemade vodka or other spirits by infusing them with rhubarb.
What does rhubarb liqueur taste like?
Rhubarb liqueur is a sweet, fruity liqueur that has a tart and slightly sour flavor. The flavor of rhubarb liqueur is similar to the flavor of rhubarb itself, which has a tart, acidic taste with hints of sweetness. Some people describe the flavor of rhubarb liqueur as being similar to a combination of strawberries and apples, with a slightly bitter and vegetal finish. The sweetness and tartness of the liqueur can vary depending on the recipe and the amount of sugar used in the infusion process. Some rhubarb liqueurs are sweeter, while others are more tart and acidic.
What can I do with rhubarb bitters?
Rhubarb bitters are a type of bitters that are made by infusing alcohol with flavors and aromas from rhubarb. Bitters are a type of concentrated flavor essence that are often used in cocktails to add depth, complexity, and balance to the drink. Rhubarb bitters can be used in a variety of cocktails to add a unique and distinctive flavor to the drink. Some ideas for using rhubarb bitters in cocktails include:
- Adding a few drops of rhubarb bitters to a gin and tonic to add a tart and fruity flavor to the drink.
- Mixing rhubarb bitters with vodka, lime juice, and simple syrup to make a rhubarb vodka sour.
- Using rhubarb bitters to add depth and complexity to a classic whiskey sour cocktail.
- Mixing rhubarb bitters with tequila, lime juice, and simple syrup to make a rhubarb margarita.
- Adding a few drops of rhubarb bitters to a glass of sparkling wine or champagne to add a touch of fruity flavor to the drink.
Best Rhubarb Liqueur Recipe
Servings: 25 Preparation:15 minutes Cooking time: 25 minutes Calories: 460 Fat: 0g
Ingredients
Rhubarb syrup:
700 g rhubarb
300 g granulated sugar
150 g strawberries (or raspberries)
1 vanilla pod
2 organic lemons
300 ml water
Finishing the rhubarb liqueur:
150 ml vodka
Instructions
Rhubarb syrup
Wash, dry and chop the rhubarb. (It is not necessary to peel it!) Put it in a pot with the granulated sugar and the strawberries and leave it in the fridge for at least 10 hours – preferably overnight – covered.
Squeeze the organic lemons and add their juice to the rhubarb in the pot together with the other ingredients and then simmer for about 20 minutes.
Then empty through a fine sieve and simmer for another 10 minutes.
Allow the hot syrup to cool.
Finishing the rhubarb liqueur:
Mix the cooled rhubarb syrup with the vodka.
Pour the rhubarb liqueur into prepared, sterilised bottles.
Tip
RHABARBERRY instead of strawberries or raspberries Instead of strawberries or raspberries, rhubarb can also be used. The berries for the red colour of the liqueur.
STERILISE BOTTLES To sterilise the bottles, fill them with boiling hot water. Empty this out just before filling with the rhubarb liqueur and immediately pour in the liqueur. Rinse the clean lids with alcohol and seal the filled bottles with them.
Stored in a cool, dark place, the liqueur will keep for about 1 year.
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Ingredients
- Rhubarb syrup:
- 700 g rhubarb
- 300 g granulated sugar
- 150 g strawberries (or raspberries)
- 1 vanilla pod
- 2 organic lemons
- 300 ml water
- Finishing the rhubarb liqueur:
- 150 ml vodka
Instructions
- Rhubarb syrup
- Wash, dry and chop the rhubarb. (It is not necessary to peel it!) Put it in a pot with the granulated sugar and the strawberries and leave it in the fridge for at least 10 hours - preferably overnight - covered.
- Squeeze the organic lemons and add their juice to the rhubarb in the pot together with the other ingredients and then simmer for about 20 minutes.
- Then empty through a fine sieve and simmer for another 10 minutes.
- Allow the hot syrup to cool.
- Finishing the rhubarb liqueur
- Mix the cooled rhubarb syrup with the vodka.
- Pour the rhubarb liqueur into prepared, sterilised bottles.
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