Last week I went to Amsterdam with my significant other. After going through some books in the cookbook section of a large department store, I discovered an awesome little book about making your own lemonade and liqueur. I immediately got excited about it! Why not try to make my own liqueur? Liqueur is very versatile, you can drink it pure, on the rocks, or in a cocktail, and you can use it for cakes, desserts, sauces, and cooking.
When I strolled through the supermarket, I got my eye on the beautiful green and red rhubarb stems that are in season now. I decided to take them home to make a compote, however, to my surprise, there was a rhubarb liqueur recipe in my new book! It’s very similar to making limoncello, so that’s why I called it Rhubarbello ;). The recipe is not difficult, but you need some patience of course. If you make the liqueur now, you can enjoy it during the Christmas holidays.
So far, I’ve made the mixture and placed it in a dark place. I will give a new update when the liqueur is ready!
Makes 1 bottle
What you need
- 500 gr rhubarb
- 200 gr sugar
- 70 cl vodka
- Preserving jar
- Preserving bottle for your final product
- Muslin cloth
- Wash the rhubarb as there is probably quite some sand/dirt on it, and cut the stems it into thin slices (do not peel them).
- Mix the rhubarb slices and the sugar in the preservation jar.
- Pour over the vodka and stir well.
- Leave the jar sealed for 3-4 weeks in a dark place, shake it every day.
- Filter the liqueur through the muslin cloth after 3-4 weeks.
- Purée the remaining rhubarb, and put it into a fine sieve. Drizzle some of the moisture into the vodka mixture till it is no longer clear. Throw away the rest of the rhubarb purée (or use it to make a cake or something else!).
- Pour the pink rhubarb liqueur in clean bottles and let is rest for 3-6 months till the structure is right.
Variation tip: add a cinnamon stick and/or some fresh ginger to the mixture for an autumn-like flavour.
Here you can find the book, “Likeur en limonade” by Rian Nix-Gommeren. Sorry, English-speaking visitors, the book is in Dutch…