rhubarb, vodka, simple syrup

I got the idea for this from a friend of mine, who also happens to be the amazing world-class breeder of my tri-colored Basenji, Elby. She said that homemade rhubarb liqueur is easy to make, and “Lick-off-the-floor good”.

But rhubarb isn’t easy to get in central Texas. It popped up in an email from my farmer’s market delivery and I jumped on it. Even though it was $8 for five stalks. (Everyone with rhubarb growing in their yard is rolling their eyes right now.)

To make the rhubarb liqueur I looked at a few recipes online, then decided to wing it a bit. I had previously made limoncello, and I knew it didn’t need to be any more difficult than that, even though the recipes were all making it complicated. I chopped up some rhubarb (all five stalks) and covered them in vodka. I let it sit in a sealed container for one week, giving it a little shake once a day. After a week I strained out the liquid and added simple syrup to taste. That’s it.

First – get a load of that color! I can’t stand it, it’s gorgeous! And the flavor is better than I expected, because while it was infusing I smelled inside the jar and it did not smell good. The taste is fresh, and sweet of course, with a distinctly rhubarb finish that lingers on the tongue. What a treat.