5 Ingredients or Fewer

Rhubarb Liqueur Everclear

April 26, 2010
0 Ratings
  • Serves as much as you like
Author Notes

I'm unwilling to accept the fact that rhubarb has such a brief spring season. So I infuse it into booze to enjoy all year long! With its sweetness, tang and alcohol, it's almost like a pre-mixed cocktail. I mix it with soda water, or sip it chilled straight from the freezer. This loose template can be adapted to however much rhubarb you have on hand -- it's all about the proportions. —deensiebat

What You'll Need
  • rhubarb
  • neutral grain alcohol spirits
  • sugar
  • water
  1. Chop the rhubarb finely to expose maximum surface area -- I like to pulse it a few times in a food processor. Place in a glass jar, cover with grain alcohol by an inch or so, screw the lid on, and allow to steep 2-4 weeks. Over this time, the flavor and color will leach out of the rhubarb, leaving the alcohol rosy and the rhubarb a sickly yellow-white (the exact amount of time this takes will vary).
  2. When the rhubarb has finished steeping, strain it from the alcohol, and filter the solution through several layers of cheesecloth or, preferably, a coffee filter. Measure the final amount of alcohol -- this is your base number. In a saucepan, heat 1.5 times that amount of water, and 1/2 - 3/4 that amount of sugar, depending on how sweet you like things (I tend towards the middle). To give an example: 4 cups rhubarb alcohol would need 6 cups of water and 2-3 cups sugar. Let the sugar syrup cool, then add it to your filtered alcohol. Taste (the flavors will be a bit harsh), and add more sugar if desired. Let age for at least a month before enjoying. Rhubarb liqueur keeps at any temperature, but is especially delicious straight from the freezer.

See what other Food52ers are saying.

  • WhiskyMead
  • dymnyno
  • Sagegreen
  • deensiebat

8 Reviews

WhiskyMead June 16, 2015
I'm very keen to make this but don't have any neutral grain alcohol to hand. Would vodka work?
dymnyno June 16, 2015
Vodka is great. I used some Tennessee moonshine and it completely overpowered the rhubarb.
dymnyno December 15, 2011
I made about a gallon of this with some Tennessee moonshine. Can hardly wait to try it,
deensiebat December 15, 2011
Funny to see these comments today - I *just* trotted out some of my May batch to give as holiday gifts.
arcane54 December 15, 2011
oh heaven.
Sagegreen August 21, 2011
Thank you for working this out for us. Before rhubarb season ends, I am making a batch!
dymnyno August 21, 2011
Yipes! thanks for reminding me that I have a big batch brewing somewhere around here!!!
dymnyno April 26, 2010
Sounds devine!!! I love making my own hootch...