Ingredients :
- 4 cups chopped fresh rhubarb
Enough Everclear (or another 151-proof grain alcohol) to cover the rhubarb
(Vodka or other neutral spirits can be used, but higher-proof alcohol yields a stronger infusion) - 1 to 1½ cups simple syrup (adjust to taste)
- Simple syrup = equal parts sugar and water, heated until sugar dissolves
Directions:
- Prepare the Infusion:
Wash and chop rhubarb into ½-inch slices.
Place in a clean, large glass jar with a tight-fitting lid (quart or larger size).
Pour in enough Everclear (or vodka) to fully submerge the rhubarb. - Infuse:
Seal the jar and store it in a cool, dark place for 3–4 weeks.
Shake gently every few days to redistribute the rhubarb and encourage extraction. - Strain:
After 3–4 weeks, strain the mixture through a fine mesh strainer or cheesecloth into a clean container.
Discard the solids or use them in a compote or jam. - Sweeten:
Stir in simple syrup to taste. Start with 1 cup and add more if desired. - Transfer to clean bottles or jars, seal, and refrigerate.
- Store & Serve:
Let the finished liqueur rest for a few days to mellow, or enjoy right away.
Store in the fridge for up to 3 months. Serve chilled or over ice.
Nutritional Information (per 1 oz):
Prep Time: 10 minutes | Infuse Time: 3–4 weeks | Total Time: ~30 days
Kcal: Approx. 80 kcal per ounce (varies by syrup amount and alcohol proof)
Yield: About 3–4 cups liqueur, depending on syrup and rhubarb volume
