Rhubarb Vodka
- Feb 5, 2022
- 1 min read
Forced rhubarb is in season and I just love it. Delicious made into compotes, tarts, jam, but here I have made rhubarb flavoured vodka. The rhubarb infuses the vodka fairly quickly, but the longer you leave it the more intense the flavour will be. Adjust the sugar content to your liking and this also works perfectly with gin.
INGREDIENTS
500g rhubarb - chopped
300g caster sugar
1 litre vodka
1.5 litre jar - sterilised
METHOD
Add everything to the jar. Stir to dissolve the sugar. Place a lid on and leave to infuse in a cool dark place for 3 weeks. Have a little taste and see what you think? If you want a stronger rhubarb taste then leave for a few more weeks. Strain through muslin into a bottle.
I enjoyed reading the rhubarb vodka post on Simply Food By Mandy — it feels like a simple and personal recipe that anyone at home could try. The way Royal Fortune the author talks about using seasonal forced rhubarb and infusing it into vodka creates a really authentic, homemade vibe. I liked that the method is straightforward, with just a few ingredients and steps, yet leaves room to tailor the sweetness and strength to your own taste. It makes me think that even a basic infusion can capture bright seasonal flavours, and it’s a refreshing reminder that easy recipes can still be delicious and satisfying.
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