Rhubarb vodka
- Preparation and cooking time
- Prep:
- plus 2 months infusing
- Easy
- Makes about 1.2 litres
Ingredients
- 800g rhubarb, thickly sliced
- 1 litre vodka
- 250g caster or granulated sugar
- 1 vanilla pod, halved lengthways (optional)
Method
- STEP 1
Put the rhubarb in a 2-litre sterilised preserving jar or bottle, then pour in the vodka and sugar. Add the vanilla pod, if using.
- STEP 2
Mix until the sugar has dissolved, then seal the jar or bottle and leave to infuse in a cool, dark place for two months. Strain through a muslin cloth or fine sieve and decant into a bottle before using. Will keep in a cool, dark place for up to six months.
