rhubarb vodka (infusion)

[the big lebowski]

i popped up the plot today and picked some rhubarb and thought i`d make some rhubarb vodka and thought others might like the recipe too (was thinking they would make good christmas prezzies ,only 276 days to go )

makes about 600ml

280g rhubarb stalks
150g sugar
600 ml vodka

method

chop the rhubarb into 3mm-6mm lengths put in a 1 liter kilner jar add sugar ,shake everyday for 3 months till the sugar has dissolved then decant into bottles (its ready to drink then )

quote from john wright "rhubarb vodka is the best `fruit' infusion of them all and i have had to hide my stash in distant cupboards as guests have taken to helping themselves once they have had a taste "

let me know how you get on if you try and make any cheers

[Twynyrodyn]

I would double like if I could!

[the big lebowski]

cheers mate

[veggiechicken]

Sparrow makes it too - but her's is ready in 3 days

http://www.growfruitandveg.co.uk/gra...ml#post1520633

[the big lebowski]

cheers for the link vc

[sparrow100]

Is v similar though I use just about half the sugar. You *can* make it in 2 days if you have to by steeping the cut rhubarb with the sugar for a few hours to draw the juice out quicker and then adding the vodka and leaving covered somewhere warmish. It's not as full flavoured at that speed though. The wine punch was lush - 2-3 bottles white wine, 1 bottle soda water, 1 bottle rhubarb vodka (it wasn't full, we'd sampled it ), lots of ice, fresh lime, couple of spoons of sugar and strawberries. Have a few glasses. Then try to stand up...

[the big lebowski]

can i have an invite to your next party sparrow ?

[sparrow100]

No one drinks cocktails any more And they were my hobby pre-gardening. I have a whole cabinet of assorted booze and it's just sitting there, gathering dust...so very sad!

[Scarlet]

Well my kids do and I'm chief taster before they are served!

[sparrow100]

They're a bit far away... V few of my friends within stumbling distance drink 'em. *sighs*

I do go to a v big dinner party each year in Glasgow and do the cocktails for us all. That just about keeps me from getting too rusty. I have a great list of drinks that I can make by the jug...

[mrbadexample]

No one drinks cocktails any more And they were my hobby pre-gardening. I have a whole cabinet of assorted booze and it's just sitting there, gathering dust...so very sad!

With a bit of notice, I could help with that!

I have made rhubarb gin with some success.

[mrbadexample]

Is v similar though I use just about half the sugar. You *can* make it in 2 days if you have to by steeping the cut rhubarb with the sugar for a few hours to draw the juice out quicker and then adding the vodka and leaving covered somewhere warmish. It's not as full flavoured at that speed though. The wine punch was lush - 2-3 bottles white wine, 1 bottle soda water, 1 bottle rhubarb vodka (it wasn't full, we'd sampled it ), lots of ice, fresh lime, couple of spoons of sugar and strawberries. Have a few glasses. Then try to stand up...

How much sugar would a sparrow recommend for about 1½ litres of rhubarb vodka please? I have also considered using brown or demerara sugar - any thoughts either way please?
Cheers.

[sparrow100]

Rhubarb gin sounds lush!

A sparrow would recommend 40g sugar per 350ml vodka. But sparrows don't like their drinks sweet. A lebowski might add a few more spoons in - your tastebuds might be comfortable at one end of the scale or t'other.

I've only every used white sugar - I imagine the brown would add a bit of flavour, but might muddy the colour ever so slightly. We are going for a refained pink over here.

[mrbadexample]

Ok. I've gone for dark brown sugar because I think it'll work well with rhubarb, and I am not one to worry about refinement. I'll probably end up drinking it out of a plastic beaker anyway.

180g for 1400ml vodka - a little more than you recommended because there was an extra 20g left and it wasn't worth putting back in the cupboard.

About 450g rhubarb because I couldn't fit any more in the jug. I'll have a look in a day or so and see if I can't poke a bit more in.

I probably won't remember to shake it. How long before it's ready, do you think?

[Owamya]

I don't add any sugar at the beginning of steeping any fruits as it thickens the alcohol (like a liqueur) and doesn't penetrate the fruits a good. When sweetening the finished product I add caster sugar or just recently syrup. A good squirt in a cup with a little hot water to thin it down. Made a BlackBerry/damson vodka with butter scotch syrup sweetener. Gorgeous. Just cut up up the fruits and put in the freezer.