I love the rhubarb-season a lot, and every year I can’t wait to get a bunch of them from the market, to try new recipes with them that I collected during the rest of the year. Today, I want to share a super-delicious rhubarb-liqueur-recipe with you. If filled in small and lovely decorated glass bottles, they make a perfect host gift for the next barbecue invitation or picnic at the lakeside. 🙂
Cut the rhubarb in approximately 2cm-dices. Put them in a sealable vessel (I used a 5l canister) and add the sugar. Mix, so that the rhubarb is covered in sugar. Close the vessel and allow to infuse for about 3-4 days.
Then cut the vanilla beans open and and put it into the vessel.Pour the brandy or vodka, leave closed for 14 days (you should open and close the canister every second day so the gasses may escape, so the vessel won’t burst) for fermentation.
After two weeks, sieve the liqueur and pour it into small glass bottles.