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Franny Heffelfinger
Franny Heffelfinger

Rhubarb liqueur! Chop 1 pound of rhubarb and throw it in a pot with 1/4 cup sugar, 1/4 cup white wine, and juice of one lemon. Cook for just a couple minutes so that sugar is dissolved and rhubarb just starts to soften. Take off heat. Add another cup of white wine, 2 cups gin. Let cool and pour into a sterilized jar. Age at least one week or as long as you want. Can also add any additional flavourings you like, including vanilla bean, strawberries, ginger, black peppercorns, etc.

lem monade
lem monade
sounds delicious. does it contain enough alcohol and sugar to be kept at room temp (maybe strained at some point?) or do you suggest having it in the fridge?
Franny Heffelfinger
Franny Heffelfinger
Yep! I leave it at room temp for up to a year. I generally strain it after a month or two. When it tastes good to you, strain it through cheese cloth and keep in a sterilized jar out of direct sunlight for as long as you like. I've never had a liqueur go off and have kept some as long as four years.
lem monade
lem monade
perfect, thank you! I will try it as soon as I can find decent local rhubarb :)