If ever there was a homemade treat that perfectly captured the lively spirit of early summer, this Rhubarb Liqueur Recipe is it. Imagine a blushing, rosy liqueur that dances between sweet and tart, with hints of citrus and vanilla woven through. It’s simple to prepare yet feels wonderfully special—especially when you uncork your jar to drizzle over ice, splash into a spritz, or gift to a friend. Make it once, and you’ll find yourself looking forward to rhubarb season each year just to make another batch!

Ingredients You’ll Need

Rhubarb Liqueur:
- 4 cups chopped fresh rhubarb (about 1 lb)
- 1 1/2 cups granulated sugar
- 2 teaspoons lemon zest
- 2 cups vodka (or more to cover)
- 1 teaspoon vanilla extract (optional)

How to Make Rhubarb Liqueur Recipe

Step 1: Combine the Rhubarb, Sugar, and Lemon Zest

Start by layering the chopped rhubarb, granulated sugar, and fresh lemon zest in a large glass jar or airtight container. Give everything a thorough stir to ensure the rhubarb is coated in sugar—this will coax out its juices and help the sugar dissolve. Let the mixture sit at room temperature for 24 hours, giving it a quick stir now and then to encourage extraction. It’s a little patience, but the sweet-tart syrup that forms will be so worth it!

Step 2: Add the Vodka and Infuse

Once your rhubarb has surrendered its beautiful juice, pour in the vodka. Make sure every piece of fruit is fully submerged—top up with extra vodka if needed. Secure the jar with a tight-fitting lid, then tuck it away in a cool, dark cupboard. For the next 2 to 4 weeks, give the jar a gentle shake every few days to mingle the flavors and deepen that gorgeous hue.

Step 3: Strain and Add Vanilla (Optional)

After the infusion period, it’s time for the big reveal! Set a fine mesh strainer or cheesecloth over a clean jar or bowl and pour through slowly. For an ultra-silky finish, you can even run it through a coffee filter. If you love a subtle vanilla essence in your liqueur, now’s the time to stir in the extract. Marvel at the blushing color and taste for balance.

Step 4: Store and Chill

Transfer the finished Rhubarb Liqueur Recipe into clean bottles or jars. It can be stored in the refrigerator for that refreshing chill or in a cool, dark cupboard. The flavor just gets better with a bit of time, and the color remains dazzling.

How to Serve Rhubarb Liqueur Recipe

Garnishes

This liqueur just begs for a little flourish! Add a twist of lemon peel, a sprig of fresh mint, or even a few thin slices of fresh rhubarb to your glass. These simple touches make each pour feel like a celebration and really highlight the fresh flavors inside your Rhubarb Liqueur Recipe.

Side Dishes

Pair your liqueur with something light and bright: try a platter of soft cheeses with crisp crackers, a bowl of fresh strawberries, or a tangy goat cheese tart. The sweet-tart profile of this drink plays beautifully alongside creamy, mild snacks and allows your Rhubarb Liqueur Recipe to shine as the star of the table.

Creative Ways to Present

Decant the liqueur into charming glass bottles with a handwritten tag for a heartfelt homemade gift. You can also pour it into fancy cordial glasses for a festive toast, blend it into sparkling cocktails, or drizzle a spoonful over vanilla ice cream for an elegant dessert twist.

Make Ahead and Storage

Storing Leftovers

Once strained and bottled, your homemade Rhubarb Liqueur Recipe will keep beautifully in the fridge or in a dark pantry for up to six months. The flavors mellow and meld over time, so don’t feel rushed to finish it all at once—though it’ll be hard to resist!

Freezing

While this liqueur won’t freeze solid due to the alcohol, you can pop it in the freezer for an ultra-chilled sip. Alternatively, pour a little into ice cube trays for handy cocktail cubes—fabulous for dropping into sparkling wine or lemonade at a summer brunch.

Reheating

This gem is best served cold. If you’d like it slightly warmed (think cozy winter sipper), gently warm a small serving in a heatproof glass over hot water. Avoid microwaving or boiling, as too much heat can dull the fresh rhubarb flavor and precious aroma.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Simply thaw the frozen rhubarb and drain any excess liquid before measuring. The flavor will still be bright and fresh, although the color might be a touch lighter than with just-picked stalks.

What type Beverage

Choose a good-quality, neutral vodka—nothing too fancy or flavored. The goal is to let the rhubarb and citrus sing; overpowering spirits can mute the lovely homemade essence of the Rhubarb Liqueur Recipe.

How long does it need to infuse?

Ideally, let the liqueur infuse for 2 to 4 weeks. The longer you wait, the deeper the color and more pronounced the flavor will be. Give it a taste at the two-week mark, and if you’d like it stronger, let it sit a bit longer before straining.

Can I adjust the sweetness?

Certainly! If you prefer a less sweet liqueur, reduce the sugar slightly at the start. For a richer, dessert-like treat, add a touch more. Taste as you go to craft your perfect Rhubarb Liqueur Recipe.

How can I use this liqueur besides sipping?

Think outside the glass—drizzle over lemon pound cake, splash into sparkling cocktails, or fold into whipped cream for a grown-up dessert topping. It’s a fantastic ingredient for all sorts of culinary adventures!

Final Thoughts

There’s a real sense of magic in transforming simple spring rhubarb into something this special. If you’ve never tried making your own liqueur, the Rhubarb Liqueur Recipe is absolutely worth a spot in your kitchen adventures. Grab a bunch of rhubarb, gather your jars, and let the infusing begin—you may just start a new seasonal tradition!

Rhubarb Liqueur Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 10 minutes (plus 2–4 weeks resting)
Yield: About 2 1/2 cups 1x
Diet: Vegetarian

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Description

Learn how to make your own delicious Rhubarb Liqueur at home with this easy recipe. Infuse fresh rhubarb with sugar, lemon zest, and vodka for a sweet and tangy homemade liqueur that is perfect for sipping or gifting.

Ingredients

Scale

Rhubarb Liqueur:

4 cups chopped fresh rhubarb (about 1 lb)
1 1/2 cups granulated sugar
2 teaspoons lemon zest
2 cups vodka (or more to cover)
1 teaspoon vanilla extract (optional)

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Instructions

Prepare the Infusion: In a large glass jar, combine rhubarb, sugar, and lemon zest. Let sit for 24 hours.
Add Vodka: After 24 hours, add vodka to cover the rhubarb. Seal and store for 2-4 weeks.
Strain and Store: Strain the liqueur and transfer to a bottle. Add vanilla extract if desired. Store in the fridge or a cool place.