It’s rhubarb season, and I shall now present to you the best way to use rhubarb. I kid you not, this stuff is better than anything you can bake with rhubarb, and this coming from a lover of all things baked. Rhubarb vodka is amazingly delicious, and works both as a shot and as a punch or cocktail ingredient. It’s also so simple to make that you really have no excuses not to try it! I originally found the recipe on Food.com, posted by spicyspiral. It’s the only recipe they’ve posted, but when you post a recipe this good, there’s no need for more, really. Man, I love this stuff.
My one caution with this recipe is this: only make it with the crisp, tender, fragrant stalks of early summer. They will give you the tastiest vodka with a vibrant, red colour. Last year, we made a batch with the woodier late harvest stalks… which resulted in an orangey, dull and slightly bitter-tasting drink, and we are still trying to figure out ways to turn it into something usable!! (Hints welcome!) So: do it now! Put some rhubarb and sugar into vodka!
600 g rhubarb stalks, rinsed, dried, chopped
300 g caster sugar
1 litre vodka
Take two 2-litre jars with tight-fitting lids.
Divide chopped rhubarb and sugar between the two jars.
Pour 500 ml of vodka into each jar. Close lids tightly, and give the jars a good shake.
Store the jars in a cool, dark place for at least 2 months (we do 3), and shake them a few times a week.
Strain into a one-litre bottle. Enjoy. Swoon.