Rhubarb vodka

Rhubarb vodka

 

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.

 

Advertisement