July 23, 2016

Rhubarb liqeuer with vanilla

Rhubarb and vanilla is a very classic taste combination, so I decided to make a vanilla version of this rhubarb liqeuer as well. Some how I also think, that a combinatiton of rhubarb and fresh ginger could be interesting at a later stage.

I can not await to taste the outcome of this liqeuer production in 2-3 months time. I find I will make a bigger tasting session inviting friends and family around for the 2016 election of the fruit liqeuer.

Rhubarb liqeuer with vanilla:
  • 250 g rhubarb - cleaned and chopped into smaller pieces
  • 100 g sugar
  • 350 ml vodka
  • ½ vanilla pod - sliced open.
  1. Start by putting boiling water into the storage jar for 5 minutes.
  2. Empty the glass.
  3. Put the rhubarb pieces into the glass.
  4. Afterwards place the sugar on top together with the vanilla pod.
  5. Finally fill the vodka into the glass.
  6. Close the glass and shake it.
  7. Store the glass dark.
  8. Shake the glass regular until the sugar has been dissolved.
  9. After 2-3 months storage in the dark remove the rhubarb pieces and vanilla pod.
  10. Pour the rhubarb liqueur in a bottle.
  11. Store the filtered rhubard liqueur for another month.

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