rhubarb vodka (infusion)

[CaraFlower]

Thanks for the reminder - I'm nearly out of the rhubarb liqueur/vodka that I made a couple of years ago. I used less sugar initially, and added sugar syrup "to taste" when bottling. I think my method was 'lots' of chopped rhubarb in a jar, 'some' sugar, top with vodka, shake a bit, forget about it for far too long, bottle (remembering to smooth out with sugar syrup). I'll try for greater precision this year if only so I can replicate it!

It's probably my favourite (although the blackcurrant is exceptional too). It is extra nice mixed with a can of the cawston fizzy apple and rhubarb, and I saw a suggestion once of having it with gingerbeer.

I think this year I might make one with a vanilla pod in, which will mellow it even more.

[Baldy]

For some reason I'm essentially banned from spirits
Infusions are my route back to the dark side so thanks one and all
My timperly early is so darn prolific I need to do summat with it...

[alldigging]

For some reason I'm essentially banned from spirits
Infusions are my route back to the dark side so thanks one and all
My timperly early is so darn prolific I need to do summat with it...

One of the ladies on another site does a rhubarb jam.

Food bank?

[mrbadexample]

Streusel cake will get rid of a (small) bit of it.

This one was with gooseberries but rhubarb works very well.



I can't credit anyone with the recipe because this is how I got it.

I slightly increase the crumble topping to a 90/60/60 mix and use 10-12oz of fruit.



There is clearly an error with the storage time.

Best served still warm, with cream.

[mrbadexample]

Is my vodka ready yet?

[1Bee]

*mops up drool*

[Mitzi]

I did all sorts of flavoured vodkas for Christmas presents last year - chilli was definitely the best, good winter warmer. Orange & cinnamon very Christmassy. Lime & ginger vodka makes a good mixer. Raspberry gin also very nice. Have some rhubarb gin on the go at the moment. I can't remember whether I've added any sugar or not, but for most fruit vodka / gin, I didn't add sugar until I was bottling it up (made it in large kilner jars) then made a batch of sugar syrup (50/50 sugar and water) and added it to taste. Added more for the people I know have a sweet tooth.

[the big lebowski]

is there any reason that a few of you add sugar later on in the prosses ? cheers

[Jay-ell]

is there any reason that a few of you add sugar later on in the prosses ? cheers

Sugar to taste - how do you know how sweet it's going to be at the start.

[mrbadexample]

Just thinking...I don't know if I've got enough rhubarb in my (as yet untested) vodka. Is there any reason why I couldn't remove the first lot of rhubarb, then add the same amount again and rebottle? Would that enhance the flavour? Have any of you tried this?

[Mitzi]

Just thinking...I don't know if I've got enough rhubarb in my (as yet untested) vodka. Is there any reason why I couldn't remove the first lot of rhubarb, then add the same amount again and rebottle? Would that enhance the flavour? Have any of you tried this?

No reason why not. I did it with cherries - after weeks, the vodka had taken the colour but not much flavour. I drained them off and put them in the freezer for later, then added a new batch of cherries to the same vodka. Later added the alcoholic cherries to home made chocolate truffles. Unbelievably yummy.

[mrbadexample]

Having just had a wee test (medicinal, to numb the pain of a 12 hour shift in the new garden, honest) it definitely tastes of rhubarb, and the brown sugar is definitely noticeable too.

However, I'm not entirely sure what to make of it, so I'll probably have to have another one in a bit.

[the big lebowski]

yeah i tried mine last night i didnt smell that good ,maybe i have done somthing wrong ?

[the big lebowski]

hows everyones vodke coming along ? i havent opened mine yet, the rhubarb has turned green ,looks well and truly pickled and the vodka has a red tint to it ,i think thats how its ment to be ,any comments welcome cheers

[sparrow100]

Just putting a batch on to do - will let you know on Friday what it's like...