- 1 x bottle of Vodka (75cl)
- 6 oz Sugar
- 1 lb mid-season Rhubarb
Very easy to make and even easier to drink and all in 4 weeks. Use mid-season Rhubarb for maximum flavour & minimum acid content in the Rhubarb. And use the left overs to make Rhubarb Vodka Ice Cream (see link at bottom).
Chop your Rhubarb about 2 inches from both ends and good it a good wash.
Give it an even better wash if, like me, you grow your Rhubarb in manure.
Chop the Rhubarb into small slices as shown.
Place the Sugar in a seal-able jar.
Pour in the Vodka & stir until the Sugar is mostly dissolved.
Throw in the Rhubarb, give it a good stir & seal the jar.
Give it a shake or stir every day for 4 weeks.
Strain & decant into a bottle. Try to keep for a few weeks/months – but once you taste it you’ll find this difficult.
Put the Rhubarb in a bowl in the fridge while you read the Rhubarb Vodka Ice Cream recipe.
Make Rhubarb Vodka Ice Cream with the leftover Rhubarb.