Rhubarb Liqueur Recipe

Rhubarb liqueur is a vibrant, homemade infusion that captures the tart, floral essence of fresh rhubarb in a smooth, sippable spirit. It’s the kind of recipe that feels both luxurious and surprisingly simple—requiring just a few ingredients, a little patience, and a bit of creativity. Whether you’re serving it as a standalone aperitif, mixing it into cocktails, or gifting it to friends, this ruby-hued liqueur is a beautiful way to preserve spring’s favorite stalk.

Making your own liqueur at home is a satisfying process. It allows you to control the sweetness, flavor intensity, and even the color of the final product. Rhubarb’s natural tangy sharpness mellows beautifully when infused into alcohol, resulting in a drink that’s bright, fruity, and complex. Paired with sugar and a touch of citrus or spice, rhubarb transforms into a nuanced spirit that can elevate everything from sparkling spritzers to classic martinis.

Rhubarb liqueur is ideal for anyone looking to explore the art of homemade infusions. It’s a low-effort, high-reward project with delightful results, and it’s an excellent way to stretch the rhubarb season long past the first harvest. One batch and you’ll be hooked—it’s truly a bottle of springtime magic.

Why You’ll Love This Recipe

1. Simple Ingredients: Only a few pantry staples and rhubarb are needed.
2. Stunning Color and Flavor: A beautiful pink hue and bright, tart taste.
3. Perfect for Cocktails or Sipping: Enjoy on its own or mix into creative drinks.
4. Great for Gifting: Bottle it up with a tag for a homemade gift that impresses.
5. Lasts for Months: Stores well and gets better with time.

this RECIPE

Ingredients

• Fresh rhubarb
• Sugar
• Vodka (or other neutral spirit)
• Lemon zest or juice
• Vanilla bean or cinnamon stick (optional)

Variations

• Strawberry Rhubarb Liqueur: Add fresh strawberries for extra fruitiness.
• Spiced Rhubarb Liqueur: Infuse with cloves, star anise, or cardamom for warmth.
• Citrus Twist: Add orange zest or grapefruit peel for brightness.
• Herbal Notes: Try adding a sprig of rosemary or thyme during infusion.
• Honey Sweetened: Swap sugar for honey for a floral, earthy touch.

How to Make the Recipe

Step 1: Prepare the Rhubarb

Wash and chop rhubarb into small pieces. No need to peel—just remove any tough ends.

Step 2: Macerate with Sugar

Place rhubarb and sugar in a large jar or glass container. Stir and let sit for 24 hours to draw out juices.

Step 3: Add Alcohol and Flavorings

Pour vodka over the macerated rhubarb. Add lemon zest and optional vanilla or spices. Seal the jar.

Step 4: Infuse

Store in a cool, dark place for 1 to 2 weeks, shaking gently every day or two. Taste after the first week.

Step 5: Strain and Bottle

Once infused to your liking, strain through cheesecloth or a fine mesh sieve. Pour into clean glass bottles.

Step 6: Let It Rest

Allow the liqueur to sit for a few days before using—it improves with time.

Tips for Making the Recipe

• Use high-proof, neutral vodka for best flavor absorption.
• Taste frequently during infusion to adjust flavor to your liking.
• Use sterilized jars and bottles to ensure long shelf life.
• Don’t throw out the rhubarb solids—they’re great in compotes or cocktails.
• Store away from light and heat to preserve color and taste.

How to Serve

• Serve chilled as an aperitif or digestif.
• Mix with soda water or tonic for a light spritz.
• Add to sparkling wine for a rhubarb mimosa.
• Shake with gin and lemon juice for a rhubarb sour.
• Drizzle over ice cream or pound cake as a boozy topping.

Make Ahead and Storage

Storing Leftovers

Keep rhubarb liqueur in a cool, dark cupboard or the refrigerator. It will last at least 3 to 6 months, often longer.

Freezing

Freezing is not recommended due to the alcohol content—it’s shelf-stable and doesn’t require freezing.

Reheating

Not applicable—serve chilled or at room temperature.

FAQs

1. What alcohol is best for rhubarb liqueur?

Vodka is ideal for its neutral flavor, but you can also use white rum, gin, or even brandy.

2. Can I use frozen rhubarb?

Yes, just thaw it first and pat dry. It works just as well as fresh.

3. How long should I infuse the liqueur?

1 to 2 weeks is usually perfect, but taste after 7 days and adjust based on preference.

4. Do I need to refrigerate it after making?

No, but refrigeration can help preserve the color and flavor longer.

5. Is it safe to store at room temperature?

Yes, as long as your bottles and tools are properly sterilized.

6. Can I use this liqueur in baking?

Definitely—add it to glazes, syrups, or cake batters for a boozy kick.

7. How sweet is it?

That depends on how much sugar you use. Adjust to taste during the maceration stage.

8. Can I reuse the leftover rhubarb?

Yes! Use it in cocktails, stir into yogurt, or cook down into a compote.

9. What’s the shelf life?

It will last 3–6 months or longer if kept sealed and cool.

10. How do I make a stronger liqueur?

Use a higher-proof vodka or infuse for a longer period of time.

Conclusion

Rhubarb liqueur is an easy yet elegant way to preserve the season’s tartest treat in a bottle. With its bright color, bold flavor, and endless uses in cocktails and desserts, it’s a must-try for anyone who enjoys homemade infusions. Whether you’re sipping it on ice or mixing it into your favorite drink, this liqueur is a simple pleasure that delivers big results. Once you’ve made a batch, you’ll never want to let rhubarb season pass without it again.

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