Rhubarb Liqueur – FABULOUS! Requests for my homemade rhubarb liqueur, infused with orange and ginger, come in constantly. My homemade, dangerously delicious liqueur, leaves everybody wanting MORE! The irresistible combination of flavors is a celebratory toast. I am overjoyed to annually welcome the lush vividly bright rhubarb in the spring. Stunning fresh rhubarb creates, without a doubt, a show stopping delicious award winning liqueur.
I guarantee this recipe will become WOW as a family favorite and best gift ever!
WHAT IS THE BEST RHUBARB TO USE?
I think fresh rhubarb tastes best. Whether from your farmer’s market, grocery store or garden, you should choose the pink/red varieties to make your liqueur. The color of the drink comes from the rhubarb stocks.
I grow my rhubarb and harvest my heart shaped rhubarb when the stalks are bright crimson. The 40-year-old beloved rhubarb plants were gifted to me by a dear friend. The large stalks, singing signs of spring, often poke through a late snowfall. Rhubarb is a plant that keeps giving so you should be able to purchase or harvest from late spring through early fall. Here is a resource for rhubarb varieties.
IS IT DIFFICULT TO MAKE RHUBARB LIQUEUR?
Making rhubarb liqueur is really fun and easy. I use a good quality vodka and add the rhubarb and other ingredients into a large jar. The process is quite simple and quick albeit time consuming in waiting for the infusion to age. The orange peel and ginger intensify the punchy berry-like rhubarb to perfection. I sweeten the liqueur to my own taste. I like to enjoy a bit of rhubarb’s tart tanginess so I prefer the liqueur not overly sweet.
HOW SHOULD RHUBARB LIQUEUR BE SERVED?
Enjoy the liqueur at room temperature, chilled or with seltzer as a spritzer. I have also made cocktails with the liqueur by adding lemonade, grapefruit juice or use champagne to create a rhubarb mimosa.
I once gave my liqueur as a gift and the recipient said it was the best topping she EVER served on ice cream!!
DIRECTIONS TO MAKE RHUBARB LIQUEUR
- Chop the rhubarb into 1-inch pieces. Two pounds of rhubarb is approximately 6 cups.
- Cut the peel from the oranges into long strips. Each orange should make 4-5 strips. Only the peel is used in the liqueur. Peel and slice the ginger into ¼ inch pieces.
- Pour the vodka into two large jars, dividing the vodka equally. Add ½ of the rhubarb, orange peel and ginger into each jar. Put lid on jars.
- Place jars in dark closet or cupboard to infuse for 6 weeks. Turn jars upside down and shake every few days.
- Strain the mixture with cheesecloth or a mesh colander after 6 weeks and return to large jars.
- To make Simple Syrup, combine sugar and water in a saucepan and bring to a boil for one minute. Let syrup cool completely. Add syrup slowly to the liqueur infusion to your preferred sweetness
- Bottle liqueur using a funnel into containers of your choice.
- The liqueur can be served at room temperature, chilled or in a cocktail.
Tips/Recipe Notes
- Make sure to use vibrant colored rhubarb stalks for a red/pink liqueur.
- When your liqueur is infusing, remember to turn and shake the jars for best flavor.
- Taste the liqueur as you add the Simple Syrup for desired sweetness.
- Rhubarb Liqueur is one of my most requested gifts. Make sure to save some bottles for the holidays.
More Liqueur Recipes Like This
Cranberry Persimmon Sunrise Liqueur
Rhubarb Liqueur
Ingredients
- 2 pounds rhubarb peel and chop, 1 inch pieces
- 5 inches fresh ginger cut into 1/4 inch pieces
- 4 oranges cut peel into long strips
- 1.75 liters vodka use good quality vodka
Simple Syrup
- 3 cups white sugar
- 3 cups water
Instructions
- Chop the rhubarb into 1 inch pieces. Two pounds of rhubarb is approximately 6 cups.
- Cut the peel from the oranges into long strips. Each orange should make 4-5 strips. Only the peel is used in the liqueur. Peel and slice the ginger into 1/4 inch pieces.
- Pour the vodka into two large jars, dividing the vodka equally. Add 1/2 of the rhubarb, orange peel and ginger into each jar. Put lid on jars.
- Place jars in a dark closet or cupboard to infuse for 6 weeks. Turn jars upside down and shake every few days.
- Strain the mixture with cheesecloth over a funnel or a mesh colander after 6 weeks and return to large jars.
- To make Simple Syrup, combine the sugar and water in a saucepan and bring to a boil for 1 minute. Let syrup cool completely. Add syrup slowly to the liqueur infusion to your preferred sweetness.
- Bottle the liqueur using a funnel into containers of your choice.
- The liqueur can be served at room temperature, chilled or in a cocktail.