RHUBARB LIQUEUR

August 5, 2018

New year new liqueur experiment. This time rhubarb caught my eye.
First try… way too sweet! I tuned back the sugar by half in the end. You can always add more sugar in the end if you feel it should be a little smoother.
I was really happy to see how intense the rhubarb and vanilla flavour came out. And extremely surprised that the rhubarb lets go of all its colour and flavour but stays rock hard until the end. I really expected the fibres to come apart in the strong alcohol immediately. Therefore make sure to cut the slices rather thin.

RHUBARB LIQUEUR

  • 700g rhubarb
  • 400g white rock sugar
  • 1 vanilla bean
  • 1l Korn [or some other flavourless alcohol with around 38% alcohol]

_ clean rhubarb and cut into thin slices [don’t skin them – the skin is what gives the liqueur its colour]

_ prepare a large glass [that can be covered airtight] and put rhubarb inside

_ cut vanilla bean in half and scrape out the seeds

_ add vanilla bean, seeds, sugar and alcohol to the rhubarb

_ cover well and keep in a cool and dark place for 2 weeks [give it a good shake every 1-2 days]

_ strain liqueur through a sieve and fill into sterile glasses [liqueur keeps best in a cool and dark place]

[strained rhubarb pieces can still be used for other dishes like pie filling or jam – they will have lost all their colour but taste like rhubarb liqueur]

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