Homemade Rhubarb (Long) Recipe

From "How to Make Danish Liqueurs" by Cheryl Long, sent in by correspondent Janet Setness

Wash and trim rhubarb. Slice about 1/4 inch thick. In a container, combine sugar and rhubarb. Stir well with a wooden spoon to combine. Pour vodka over and stir again. Cap or cover and let sit for 2-4 weeks. Stir once or twice.

Strain off liqueur using colander and cheesecloth. Discard rhubarb. Pour into bottles and cap. Let age at least 1 month, preferably 3-6 months is very good for mellowness. Makes about 2 quarts.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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