Rhubarb Liqueur

This Rhubarb Liqueur recipe unlocks the delicious tartness of rhubarb, transforming it into a vibrant, homemade spirit perfect for cocktails or sipping neat. It’s an excellent way to preserve the season’s bounty and impress your guests with a unique, artisanal beverage.

Why You Will Love This Recipe

This Rhubarb Liqueur is incredibly simple to make, requiring minimal active time and just a few key ingredients. The resulting liqueur boasts a beautiful ruby-red hue and a complex flavor profile that balances the sharp tang of rhubarb with the warmth of the spirit. It’s a fantastic homemade gift idea and a wonderful way to enjoy the distinctive taste of rhubarb beyond pies and crumbles. Plus, you can customize the sweetness and proof to your exact preference!

Ingredients

• 1 kg rhubarb, trimmed and chopped into 1-inch pieces
• 750 ml vodka (or other neutral spirit like gin or white rum)
• 300g granulated sugar
• 1-2 cups water (for simple syrup)
• Optional: 1 vanilla bean, split
• Optional: Zest of 1 lemon

Step-by-Step Instructions

Rhubarb Liqueur
A vibrant and slightly tart homemade rhubarb liqueur, perfect for sipping on its own or adding a unique twist to cocktails.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Total Time 1 day d
Servings: 1 bottle (approx. 750ml)
Course: Cocktail Ingredient, Digestif
Cuisine: International
Calories: 0.2503001
Ingredients Method Notes
Ingredients
  
Rhubarb Liqueur Ingredients
• 500 grams fresh rhubarb trimmed and roughly chopped
• 750 ml vodka good quality, 40% ABV
• 200 grams granulated sugar adjust to taste
• 1 cup water for simple syrup
• 0.5 vanilla bean split lengthwise (optional)
• 1 lemon peel from 1 lemon, removed in wide strips with a vegetable peeler
Method
 
Instructions
1. Wash and trim the rhubarb, then chop it into roughly 1-inch pieces. Place the chopped rhubarb in a large, clean glass jar or container with a tight-fitting lid.
2. Pour the vodka over the rhubarb. Add the split vanilla bean (if using) and the lemon peel strips. Seal the jar tightly.
3. Store the jar in a cool, dark place and let it infuse for at least 10 days, or up to 4 weeks. Shake the jar gently every few days.
4. After the infusion period, strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl or pitcher. Discard the rhubarb solids, vanilla bean, and lemon peel.
5. In a separate saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved and a simple syrup forms. Let it cool completely.
6. Add the cooled simple syrup to the strained rhubarb-infused vodka. Stir well to combine. Taste and adjust sweetness if desired by adding more simple syrup, then let it rest for another day or two.
7. Pour the finished rhubarb liqueur into clean bottles. Seal and store in a cool, dark place. It will keep for several months.
Notes
The longer you infuse, the stronger the rhubarb flavor. For a smoother liqueur, you can strain it a second time. Serve chilled or over ice. Great in cocktails like a Rhubarb Martini or a Rhubarb Spritz.