Homemade Rhubarb Liqueur Recipe
Making your own Rhubarb Liqueur is a fantastic way to preserve the bright, tart flavors of spring and early summer. This vibrant pink infusion is incredibly simple to prepare and results in a sophisticated spirit that is far superior to store-bought versions.
Why You Will Love This Recipe
You will love this recipe because it requires very little active prep time and only a few basic ingredients. The natural tartness of the rhubarb balances perfectly with the sweetness of the syrup, creating a refreshing liqueur with a stunning rose-colored hue. It is an excellent DIY project for home bartenders and makes a thoughtful, beautiful gift for friends and family.
Ingredients
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 3 cups high-quality vodka (80 or 100 proof)
- 1.5 cups granulated white sugar
- 1 cup filtered water
- 1 split vanilla bean (optional)
- 2 strips of lemon zest (optional)
Step-by-Step Instructions
- Wash the rhubarb stalks thoroughly and trim off any leaves or tough ends. Chop the stalks into small pieces to increase the surface area for infusion.
- Place the chopped rhubarb into a large, clean glass jar. If you are using vanilla or lemon zest, add them to the jar now.
- Pour the vodka over the rhubarb until the fruit is completely submerged. Seal the jar tightly and give it a good shake.
- Store the jar in a cool, dark place for 3 to 4 weeks. Shake the jar gently every few days to help the infusion process.
- After the infusion period, the liquid should be a deep pink and the rhubarb will look pale. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl or pitcher. Discard the solids.
- Prepare a simple syrup by combining the sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar is completely dissolved. Let the syrup cool to room temperature.
- Add the cooled simple syrup to the rhubarb-infused vodka. Start with half the syrup, taste, and add more until you reach your desired level of sweetness.
- Pour the finished liqueur into clean glass bottles and seal. For the best flavor, let the liqueur mellow in a dark place for another week before serving.
Expert Tips / Pro Tips
To achieve the most vibrant pink color, choose rhubarb stalks that are deep red all the way through. Green stalks will still taste delicious, but the resulting liqueur will have a brownish-amber tint rather than a bright pink one. Additionally, always use a neutral spirit like vodka so the delicate flavor of the rhubarb can shine through without competition. If you want a clearer liqueur, avoid squeezing the cheesecloth when straining the fruit, as this can introduce sediment and cloudiness.
While vodka is the standard choice, you can substitute it with gin for a more botanical profile that complements the tartness of the rhubarb. If you prefer a warmer flavor, try using a light rum. For a Strawberry Rhubarb Liqueur, replace one cup of rhubarb with sliced fresh strawberries during the infusion stage. You can also experiment with spices by adding a cinnamon stick or a few slices of fresh ginger to the jar along with the rhubarb.
Serving Suggestions
Rhubarb Liqueur is incredibly versatile. Serve it chilled on its own as an aperitif, or pour it over ice with a splash of soda water and a squeeze of lime for a refreshing spritz. It also pairs wonderfully with sparkling wine or prosecco for a seasonal twist on a Kir Royale. For dessert, try drizzling a small amount over vanilla bean ice cream or using it to soak a sponge cake.
Store your Rhubarb Liqueur in a tightly sealed glass bottle in a cool, dark cupboard or the refrigerator. Because of the alcohol and sugar content, it does not require freezing and will stay fresh for up to one year, though the color may fade slightly over time. Do not reheat the liqueur, as this will cause the alcohol to evaporate and alter the delicate flavor profile. If the liqueur develops any off-smells or signs of mold, discard it immediately.
Nutrition Information
| Nutrient | Amount Per Serving (1 oz / 30ml) |
|---|---|
| Calories | 75 kcal |
| Total Fat | 0g |
| Sodium | 1mg |
| Total Carbohydrates | 9g |
| Sugars | 9g |
| Protein | 0g |
FAQ
Can I use frozen rhubarb?
Yes, frozen rhubarb works perfectly for this recipe. Thaw it slightly before adding it to the jar, and be sure to include any juices that escape during the thawing process as they contain a lot of flavor and color.
Is rhubarb liqueur shelf-stable?
Yes, thanks to the high alcohol content of the vodka and the preservative nature of the sugar, this liqueur is shelf-stable for several months. However, storing it in the refrigerator helps maintain the bright color and fresh flavor for longer.
Why is my liqueur cloudy?
Cloudiness usually happens if the fruit was squeezed too hard during the straining process or if the simple syrup was added while it was still hot. To fix this, you can let the bottle sit undisturbed for a few days and then carefully siphon the clear liquid off the top.
How long should I let it age?
While you can drink it immediately after mixing with the syrup, letting it sit for an additional 1 to 2 weeks allows the flavors to meld and the “bite” of the alcohol to soften, resulting in a smoother finish.
Rhubarb Liqueur
Ingredients
Method
- Wash the rhubarb stalks thoroughly and chop them into 1-inch pieces.
- Place the rhubarb pieces and the split vanilla bean into a large, sterilized glass jar.
- Pour the vodka over the rhubarb, ensuring all pieces are completely submerged. Seal the jar tightly.
- Store the jar in a cool, dark place for 3 to 4 weeks, shaking it gently every few days to help extraction.
- After the infusion period, prepare a simple syrup by combining sugar and water in a small saucepan; bring to a boil until sugar is dissolved, then let it cool completely.
- Strain the rhubarb-infused vodka through a fine-mesh sieve or cheesecloth into a clean bowl or bottle, discarding the solids.
- Stir the cooled simple syrup into the infused vodka. Seal and let it rest for at least one more week for the flavors to mellow before serving.