Rhubarb Vanilla Liqueur

Olivia Homecook
by Olivia Homecook
500 Ml
336 hr 20 min

If you're like me, you may have rhubarb growing in your backyard or have seen some local at your local grocery stores, and have been wondering just what to do with these sticks of sourness (which may even appear unappealing at first!). So why not make some liqueur that when served, will no doubt impress or acts as a talking piece.

The vanilla is a must have in this recipe, it completely changes the flavour profile from just being a little sour to becoming very fragrant.

I suggest 60% alcohol, but you can of course use your choice of alcohol strength.


For more recipe ideas, please visit my IG: olivia_homecook

Rhubarb Vanilla Liqueur
Recipe details
  • 500  Ml
  • Prep time: 20 Minutes Cook time: 336 Hours Total time: 336 hr 20 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • About 400 grams sliced rhubarb from young red stems (fresh or frozen)
  • 1½ cup vodka
  • 1/4 vanilla pod or ½ tsp vanila beans (optional)
  • ¾ - 1 cup caster sugar
  • ¼ cup water
  • 1 empty and cleaned jar (500 ml capacity)
Instructions
Rinse and slice the rhubarb into approximately 0.5 cm thin strips.
Put in a glass jar with a lid and pour in the vodka, making sure to fully envelope the rhubarb.
Split the vanilla pods, scrape out the seeds and these alongside the stems into the jar. Put on the lid, close tightly, shake and leave for 2 weeks in a dark and cool place such as in an underground cellar or the cooling compartment inside the fridge. Shake from time to time - preferably once every three days.
After two weeks, strain the rhubarb and vanilla bean into a container or medium bowl. Allow to drain for about 10 minutes.
In a small pan, add sugar and water. Cook on a low heat and stir until dissolved. Remove from the heat and let it cool.
Add the liquid sugar into the liquor, check if the sweetness level suits you and if not, add more sugar until you reach the desired sweetness. Pour into a suitable bottle and close it tight. Store in a dark and cool place, and it can be consumed immediately. It will last for a year, and gets tastier the longer it is stored, but consume within a year.
Comments
Load more comments
4 of 8 comments
Next
More Recipes
Lemon Artichoke Chicken Skillet
Samantha Samantha
Best Healthy Fried Rice Recipe for Weight Loss
Susan Susan
Slow Cooker Corned Beef Brisket
Inspired Fresh Life Inspired Fresh Life
Homemade Vanilla Liqueur Recipe From Fresh Vanilla Beans
Simply Beyond Herbs Simply Beyond Herbs
Rhubarb, Strawberry & Vanilla Jam
Olivia Homecook Olivia Homecook
Easy Homemade Rhubarb Liqueur Recipe
Stephanie | Slow Living Kitchen Stephanie | Slow Living Kitchen
Southern Corn and Tomato Couscous Salad
Caylie & Traci | BakersTable Caylie & Traci | BakersTable
Strawberry Cake With Lime Buttercream
A Red Spatula A Red Spatula
Chicken Stuffing Casserole (No Condensed Soup)
Midwestern HomeLife Midwestern HomeLife
Kylie Jenner Shrimp Tacos: Because Tacos Are the New Lip Kit!
Recipe Round-ups Recipe Round-ups
Taco Casserole | Easy Low Carb Recipe
Garlic Salt & Lime Garlic Salt & Lime
Easy Birria Tacos With Consomme in the Slow Cooker
Talking Meals Talking Meals
Creamy Cauliflower Pasta Bake
Samantha Samantha
Perfect Steak Chili
Flavorful Eats Flavorful Eats
Easy Brisket Macaroni & Cheese Casserole
Barbara Curry Barbara Curry
Beef Enchilada Casserole Recipe, 5Ingredient Simple
Glenda Glenda
Hamburger and Potato Casserole
Sula ** sulaandspice.com Sula ** sulaandspice.com
Onion and Mushroom Smothered Pork Blade Steaks
Two Paws Farmhouse | Homesteading Two Paws Farmhouse | Homesteading
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.