Giffard Rhubarb Liqueur 700 ml

Product Information

I like keeping my homemade liqueurs in this type of sealable bottle. I think I actually bought mine at Ikea, though. Fresh or Frozen rhubarb: You can use any kind of rhubarb, but I like how the super red rhubarb looks This recipe uses 1 cup sugar, which is 1/2 pound, to a total of 1 1/2 cups chopped rhubarb. That's a 1:3 ratio by weight. Some recipes use as much as a 1:1 ratio, which would be a full 3 cups of sugar (or 2 additional cups of sugar). If you'd like a sweeter liqueur, feel free to add more sugar.

The initial 1 cup of sugar is there to help the rhubarb give up their color and flavor into the mixture. Without the sugar at the start, rhubarb does not turn the vodka a red color and it doesn't let out nearly as much juice to flavor the liqueur. Shelf Life First things: wash and dry the rhubarb, then chop it into chunks. You know how much sugar you like in your drinks—so add that much to a large jar or bottle. Rhubarb Liqueur is one of my most requested gifts. Make sure to save some bottles for the holidays. I once gave my liqueur as a gift and the recipient said it was the best topping she EVER served on ice cream!! DIRECTIONS TO MAKE RHUBARB LIQUEURRhubarb liqueur is great to use as an addition to summer lemonade, or for other summer drinks. It pairs well with ginger, mint, and many other flavors. In most liqueur recipes, you cover the fruit in vodka, allow it to infuse and then strain and sweeten. If you want a beautiful red color, you’ll need to make rhubarb cordial a bit differently. Basically, you just fill a jar with washed, chopped rhubarb stems (no leaves). Start with about 6 cups of rhubarb in a half gallon jar, so that the jar is about 3/4 full. Add sugar, around 1 cup of sugar to every 6 cups chopped rhubarb (1 1/2 pounds). Make a simple syrup with equal parts sugar and water. Heat, gently stirring all the while, until the sugar dissolves completely. Add the vodka to the rhubarb in the jar, then add the Grand Marnier and the cooled sugar syrup. Stir to combine.

Rhubarb Liqueur – FABULOUS! Requests for my homemade rhubarb liqueur, infused with orange and ginger, come in constantly. My homemade, dangerously delicious liqueur, leaves everybody wanting MORE! The irresistible combination of flavors is a celebratory toast. I am overjoyed to annually welcome the lush vividly bright rhubarb in the spring. Stunning fresh rhubarb creates, without a doubt, a show stopping delicious award winning liqueur. You can use the liqueur as an ice cream syrup, for adults! As well as a light pre or post dinner sip. For the kids, or anyone who doesn’t want alcohol this rhubarb shrub is perfect too.Pour the vodka into two large jars, dividing the vodka equally. Add ½ of the rhubarb, orange peel and ginger into each jar. Put lid on jars.

To help the sugar dissolve, make a simple syrup first, using a 1:1 ratio of water to sugar by volume and heating it on the stove. Allow the simple syrup to cool completely before adding it to the liqueur. To make Simple Syrup, combine sugar and water in a saucepan and bring to a boil for one minute. Let syrup cool completely. Add syrup slowly to the liqueur infusion to your preferred sweetness Next, fill the rest of the glass jar with vodka (! I recommend using good stuff here). Give your jar a good shake until all of the sugar dissolves, then screw on the lid tightly and let it sit at room temperature for 2-3 weeks, shaking or stirring every day or two.

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We grow a lot of rhubarb on our Vermont homestead, and I’m always looking for new rhubarb recipes to enjoy the harvest. We make strawberry rhubarb pie every year, of course, and I also make a delicious Amish Style Rhubarb Custard Pie too. Okay, so imagine this scenario. It's a beautiful summer afternoon. The sun is shining, birds are singing--it's all the good stuff. So you all sit down to enjoy delicious home-cooked food with a bottle of rhubarb liqueur. Leftover champagne from last night's party? No, definitely not! This fantastic liqueur was made from 100% locally grown rhubarb (one of my favorite ingredients). Jump to: Rhubarb has a bright, tart taste and like lemons, it definitely needs some sweetener to tame the sour flavor. It’s almost a cross between a grapefruit and a strawberry.

This homemade rhubarb drink is flavoured with sugar, vodka, Grand Marnier to make a great seasonal drink to serve ice cold plain, or with soda (carbonated) water. This rhubarb liqueur is a great way to extend the flavors of rhubarb season, and get the most out of this early summer fruit/vegetable. You can also make the liqueur from frozen rhubarb, which is useful if you have a lot of rhubarb in your freezer. However, when using frozen, I would avoid adding water, and simply combine the vodka, rhubarb, and sugar directly. As frozen rhubarb will release more juice than fresh.

How to Use:

I guarantee this recipe will become WOW as a family favorite and best gift ever! WHAT IS THE BEST RHUBARB TO USE? Cut the peel from the oranges into long strips. Each orange should make 4-5 strips. Only the peel is used in the liqueur. Peel and slice the ginger into ¼ inch pieces. Screw the lid on tightly, shake, and then allow the mixture to stand at room temperature for about 2 - 4 weeks, stirring occasionally. (The colour will change to a rosy reddish colour.) Rhubarb liqueur keeps for several months, to a year, and can be used for gifts as well as enjoyed at home. Learn to use garden herbs to make inspiring botanical beverages Rhubarbcello? Rabarbarocello? (I looked up the word for rhubarb in Italian.) Whatever you want to call it, it's delicious. Homemade Rhubarb Liqueur Recipe