Every year rhubarb season seems so fleeting. Furthermore, the lockdown made it even more difficult to get my hands on some. I searched everywhere. An order placed with my local supermarket turned up nothing. Their supplier took the order but could not deliver. Enter good friends. Without them, this Homemade Rhubarb Vanilla Liqueur or any of this year’s rhubarb recipes would have materialized.
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A friend and neighbor connected with me on Facebook. She said she was going to let her rhubarb patch go to waste. Consequently, I could not get into my car fast enough to pick up a generous bundle of one of my favorites.
This Homemade Rhubarb Vanilla Liqueur is a no brainer to create. All you need is two and a half cups of vanilla-flavored vodka, three large rhubarb stalks, vanilla bean paste, sugar, and some lemon zest. Then, throw all these ingredients together in a large glass container. Store the container in a dark, cool place. Let it sit for two or three weeks. Make sure you remember to give it an occasional stir.
When the liqueur is ready, strain the liquid from the rhubarb pieces. At this point, you can toss the rhubarb. I was tempted to do this myself. However, I tasted a piece. The boozy, sugary flavor won me over. Consequently, I tossed the pieces into a saucepan and cooked them for 25 minutes. Then, after cooling and transferring to a container, I stored it in the freezer. I plan to repurpose that deliciousness into a future recipe. Layering into a tart or cake would be delicious. Alternatively, it makes a great base for a parfait.
Homemade Rhubarb Vanilla Liqueur
Ingredients
- 3 large rhubarb stalks
- 2 +1/2 cups vanilla-flavored vodka
- 1 teaspoon vanilla bean paste
- 1.5 cups sugar
- zest from 1 lemon
Instructions
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Wash and trim the rhubarb, cut into small pieces and place in a large jar.
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Add the vodka, vanilla paste, sugar, and lemon zest.
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Cover the jar and place it in a dark place for three weeks.
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Stir the contents occasionally.
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Strain the mixture thoroughly. Discard the rhubarb*
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Transfer the liquid to a clean bottle and seal.
Recipe Notes
*Alternately, place the sugary boozy rhubarb pieces in a saucepan and bring to a boil.
Lower the heat and simmer for 25 minutes, occasionally baking up the rhubarb pieces with a wooden spoon.
Turn the heat off and let the mixture cool in the pan.
Transfer to a container to use later to add to baked goods.
Like this Homemade Rhubarb Vanilla Liqueur? Also, try some of these other rhubarb recipes:
1 comment
I love rhubarb. I also love booze. This seems perfect. If I can still get my hands on some more rhubarb, I’ll definitely have a go at your rhubarb liqueur.