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.
500g rhubarb - chopped
300g caster sugar
1 litre vodka
1.5 litre jar - sterilised
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.