This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.
Wash and trim rhubarb. Slice rhubarb about 1/4" thick by hand or in the food-processor. Place in aging container. Add sugar and stir. Add vodka and stir again. Cover and let sit at room temperature for 2 to 4 weeks. The color will change to a rosy glow. Stir occasionally.
After initial aging, strain through metal colander placed over a large bowl. Press juice out of rhubarb with spoon. Discard rhubarb. Strain and filter until clear. Bottle as desired, cork and age at least 1 additional month before serving.
| 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 |