Homemade Rhubarb Liqueur (Long and Kibbey) Recipe

Miscellaneous Untried Recipes

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.

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

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

Return to liqueurs page
Go back to my main page
Send me mail.