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 |