Let me introduce you to one of my favorite ways to capture spring’s brightness in a bottle: the Rhubarb Liqueur Recipe. This beautifully rosy sip is floral, tart, and just sweet enough—like the essence of early summer distilled into a glass. Whether you’re drizzling it over vanilla ice cream, shaking it into cocktails, or serving it ice-cold after a celebratory meal, this homemade liqueur is delightfully simple, thoroughly rewarding, and infuses every gathering with a touch of homemade magic.
Ingredients You’ll Need
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Rhubarb Liqueur Ingredients:
- 4 cups chopped fresh rhubarb (about 1 pound)
- 1 1/2 cups granulated sugar
- 2 cups vodka (plain, good quality)
- 1 teaspoon vanilla extract
- zest of 1 lemon (optional for brightness)
How to Make Rhubarb Liqueur Recipe
Step 1: Prepare the Rhubarb
Start by giving your rhubarb a good wash to remove any dirt or grit. Chop it into 1/2-inch pieces—smaller pieces will release more flavor. This not only makes the infusion process more effective, but also ensures every bit of that tart rhubarb gets a chance to share its vibrant color and tang.
Step 2: Macerate with Sugar
Place your chopped rhubarb and granulated sugar in a large, clean glass jar or container with a tight-fitting lid. Toss to coat, then let it sit at room temperature for 24 hours. Give it a stir once or twice. You’ll notice the sugar starting to dissolve and the rhubarb beginning to soften and release gorgeous pink juices—this is where the magic starts!
Step 3: Add Spirits and Flavorings
After the rhubarb and sugar have mingled, it’s time to add the vodka, vanilla extract, and that bright lemon zest if you’re using it. The vodka starts extracting all the delightful tartness and color, while the vanilla and lemon build layers of flavor. Seal the jar tightly and give everything a gentle shake to combine and dissolve the last bits of sugar.
Step 4: Infuse
Now, stash your jar in a cool, dark place. Over the next 3 to 4 weeks, let time do the hard work. Give the jar a gentle shake every few days to help everything infuse beautifully. The color will deepen, and flavors will develop—so each week, you can enjoy watching the transformation!
Step 5: Strain and Store
After those weeks of patience, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle or jar, making sure to press out every glorious drop. Discard the solids, and store the finished Rhubarb Liqueur Recipe in the refrigerator. The flavor actually improves with time, so don’t hesitate to let it mellow a little longer.
How to Serve Rhubarb Liqueur Recipe
Garnishes
This liqueur shines with a beautiful flourish! Try garnishing with a thin twist of lemon zest, a sprig of fresh mint, or even a few candied rhubarb ribbons. Not only does it look irresistible, but the garnish also gives a little aromatic nudge as you sip.
Side Dishes
Pour a splash of this liqueur alongside your favorite desserts—think buttery shortbread, vanilla panna cotta, or a scoop of strawberry sorbet. It’s an unbeatable companion to light, fruity sweets and creamy treats, elevating the finish of a meal to something extra special.
Creative Ways to Present
Don’t be afraid to get whimsical! Decant your Rhubarb Liqueur Recipe into vintage bottles for a stunning gift. Serve in mini glass bottles on brunch trays, or shake into festive cocktails with fresh berries and sparkling wine. Drizzle over citrus pound cake, or blend into homemade ice cream for a grown-up twist. The options are deliciously endless.
Make Ahead and Storage
Storing Leftovers
Once strained, the liqueur keeps beautifully in the refrigerator for up to three months. Make sure to use a clean, sealed jar or bottle. Over time, the flavors mellow and become even richer—good luck keeping it around that long!
Freezing
Freezing isn’t recommended for this liqueur, as the alcohol content means it won’t freeze solid. However, you can pour a small amount into silicone ice cube trays to make boozy cocktail cubes or to chill and slightly dilute your favorite spritz without watering it down.
Reheating
There’s no need to reheat homemade liqueur, and doing so can actually damage its vibrant flavor. If your Rhubarb Liqueur Recipe is colder than you’d like, simply let it sit at room temperature for a few minutes before serving, or use it straight from the fridge for a crisp finish.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Thaw frozen rhubarb first and drain off any excess liquid before using it. The flavor will still infuse beautifully, and it’s a great way to enjoy rhubarb liqueur even when rhubarb isn’t in season.
Is it possible to make the Rhubarb Liqueur Recipe with a different spirit?
Definitely! You can swap a portion of the vodka for brandy if you’re craving a richer, warmer profile, or experiment with white rum for a slightly tropical edge. Just keep in mind that the base spirit will influence the liqueur’s final character.
How do I know when the liqueur is ready to strain?
Give it a taste after 3 weeks. If the color is vibrant, and the flavor zings with rhubarb and vanilla, it’s ready! For even more depth, let it infuse for up to 4 weeks, tasting every few days toward the end.
Can I reuse the rhubarb solids after straining?
Those boozy rhubarb bits are loaded with flavor! Try stirring them into homemade jam, folding into quick breads, or blending into compotes. Just be aware they’re quite alcoholic, so keep that in mind if serving to kids.
How should I serve the Rhubarb Liqueur Recipe as a cocktail?
Mix it with sparkling wine for a quick spritz, shake with gin and lemon juice for a tart martini, or stir into tonic with a fresh berry garnish. It’s also lovely drizzled over crushed ice or blended into fruity punches.
Final Thoughts
If you’ve never tried bottling your own seasonal liqueur, the Rhubarb Liqueur Recipe is pure joy—a taste of early summer tucked away for whenever you need a little sunshine. Pour yourself a glass, experiment with cocktails, or gift it to someone special. I hope you love it as much as I do!
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Rhubarb Liqueur Recipe
- Prep Time: 10 minutes (plus 24 hours maceration and 3–4 weeks infusion)
- Cook Time: 0 minutes
- Total Time: 10 minutes (active), 3–4 weeks (passive infusion)
- Yield: About 2 1/2 cups
- Category: Drinks
- Method: No-Cook, Infusion
- Cuisine: American
- Diet: Vegan
Description
Indulge in the sweet-tart essence of fresh rhubarb with this easy-to-make rhubarb liqueur recipe. Perfect for sipping on its own, mixing into cocktails, or drizzling over desserts.
Ingredients
Rhubarb Liqueur Ingredients:
- 4 cups chopped fresh rhubarb (about 1 pound)
- 1 1/2 cups granulated sugar
- 2 cups vodka (plain, good quality)
- 1 teaspoon vanilla extract
- zest of 1 lemon (optional for brightness)
Instructions
- Prepare the Rhubarb: Wash and chop the rhubarb into 1/2-inch pieces.
- Infuse the Liqueur: Add the vodka, vanilla extract, and lemon zest (if using). Seal the container and shake gently to combine.
- Strain and Store: Once infused, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle or jar, discarding the solids. Store the finished liqueur in the refrigerator for up to 3 months.
Place the rhubarb and sugar in a large clean glass jar or container with a tight-fitting lid. Let it sit for 24 hours at room temperature, stirring once or twice, until the sugar starts to dissolve and the rhubarb releases its juices.
Store in a cool, dark place for 3 to 4 weeks, shaking the jar gently every few days.
Notes
Notes:
- The flavor improves with time.
- Use in cocktails, drizzle over desserts, or sip chilled as a digestif.
- You can substitute some of the vodka with brandy for a richer flavor.
Nutrition
- Serving Size: 1 oz
- Calories: 80
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
