Last year I made wine with the rhubarb. Tasted great by Christmas. This year I thought I’d try vodka too – much easier! You essentially follow the same method you would use when making sloe gin:
500g rhubarb – trimmed, washed and cut into short lengths (young rhubarb is best and gives a nicer pink colour).
250g sugar – I used caster sugar but sure plain granulated sugar would be fine too
1 75cl bottle vodka
1 sterilised container large enough to take all of the above (such as a 1.5litre kilner).
Optional extras – a little vanilla essence, ginger or maybe star anise?
Put the rhubarb pieces into a large bowl and crush a little with a pestle (or a rolling pin) to help release some of the juices.
Put the rhubarb plus any juices that have come out into the jar.
Add the sugar.
Add the vodka.
Give it a good shake and seal the jar.
Give it a good shake every day or two for at least a week to ensure the sugar has all dissolved .
Leave in a dark cupboard for around 2 months, then sieve into a sterilised bottle and enjoy. Imagine it may work well with lemonade.
Don’t throw away the rhubarb – try it with some custard, ice cream ( remember the rhubarb is still raw so cook it first) or mixed in with some fresh rhubarb or other fruit in a crumble.
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