Rhubarb is in season now. Guess what concoction I made? Well, the title of this blog sort of gave it away, ha ha! I created rhubarb vodka.
You can find the recipe online just about anywhere. I used the recipe from BBC recipes online, adapted with homegrown and organic ingredients.
Rhubarb
Vodka
·
1¾ pints (3 1/2 cups) organic vodka
·
2 stalks of homegrown rhubarb
3 Tbsp sugar
· Lemon zest from half of one organic lemon or homegrown
·
3 organic whole cloves
·
1 organic cinnamon stick
·
(right after adding the sugar - shake it up when you sprinkle it on the rhubarb)
1. I used my food processor to chop up the rhubarb, then placed it in a canning jar with sugar, screwed on a lid left it sit overnight. I also put it in the refrigerator. Note: smaller pieces will macerate faster than larger pieces.
2. I then added the cloves, cinnamon and zest and poured in the vodka.
3 Leave the jar in a cool dark place for 3 weeks, and shake
daily.
Strain using a cheesecloth.
Bottle and wait 3 months
before drinking.
Shake daily.
What can you make with it? Well, you can make Rhubarb Mimosa.
You can also make a rhubarb martini, rhubarb fizz cocktail, rhubarb cosmopolitan, rhubarb vodka sour, and many other mixed drinks with it. I wanted to give this a try to see if it's gift worthy or not. Or just plain good.
Note: Ingredients will not fit in a quart jar. I used a larger one, but could have tripled it in it too. We will do a taste test first, and then decide if it's gift worthy.
Note: Each time I bake/cook with lemons, I take off the zest and put it in the freezer for cooking/baking and now boozy recipes.