Photo courtesy of RhubarbFarmer.
I do not have a rhubarb patch, but my neighbor has two big and bountiful patches in his backyard. He has much more than he and his wife can use up, and last week he invited me to enter his yard any time and pick as much as I want! I plan to take him up on his offer. All I need to do now is decide which recipes to make: Rhubarb Jam from Put 'em Up! Fruit; Spiced Rhubarb-Cherry Chutney from Dishing Up® Oregon; or Rhubarb, Red Current Fool from Dishing Up® Maryland?
I’m sure I will opt to make more than one recipe with the generous supply of rhubarb at hand. I am even tempted to try a completely different recipe — Rhubarb Liqueur.
Part of my job here at Storey is to convert our print books into digital formats. This past week I was working on converting a backlist book, Cordials from Your Kitchen, into an eBook when I stumbled across the recipe. I actually stopped working on the eBook conversion to write this post, thinking that our readers might also want to try this recipe while the rhubarb is ripe and the weekend is upon us.
Let me know if you do try it, and I’ll report back on my efforts.
Rhubarb isn’t everyone’s cup of tea — or glass of cordial. But something wonderful happens to it when you turn it into this easy-to-make liqueur.
1½ cups waterDirections
4 cups fresh rhubarb, cut into 1-inch pieces
3 cups sugar
1 teaspoon orange zest
2 cups 100-proof vodka
2 cups white zinfandel or other rosé wine
- Bring water, rhubarb, sugar, and orange zest to a boil over medium-high heat, stirring constantly to prevent scorching. When sugar is dissolved, remove from heat and let stand until just warm. Pour into clean 2-quart jar with tight-fitting lid.
- Add vodka and wine.
- Cover, and let stand in a cool, dark place for 2 weeks.
- Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 2 weeks more.
- Rack or filter into final container.
Variation, for fans of strawberry-rhubarb pie:
Try adding 1 cup crushed strawberries to the cooked rhubarb.
Broiled Grapefruit with Rhubarb Liqueur: Try this as an appetizer for Sunday brunch. Don’t worry about the alcohol; it will evaporate in the oven. Halve and section a chilled grapefruit, and remove visible seeds. Drain excess juice, then pour 1 tablespoon Rhubarb Liqueur over each half. Sprinkle 1 teaspoon light brown sugar on each half, and broil until lightly brown. Sugar should melt but not burn. Top each half with ½ maraschino cherry, and serve immediately. Serves 2.