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Rhubarb Liqueur

Rhubarb liqueur is a sweet-tart homemade liqueur infused with vodka, bright lemon zest, and vanilla for a pink-tinted finish. Infuse the spirits, then simmer simple syrup to dissolve sugar before straining and bottling for a smooth cocktail base and digestif.
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Prep Time 15 minutes
Cook Time 10 minutes
infusing and aging time 14 days
Total Time 14 days 25 minutes
Servings: 1 liter
Course: Drink
Cuisine: European
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Liqueur base
  • 4 cup fresh rhubarb Chopped into small pieces for faster infusion.
  • 2 cup vodka Use plain vodka for a clean spirit base.
  • 1.5 cup sugar White granulated sugar dissolves best for syrup.
  • 1 cup water Used to make a simple syrup.
  • 1 vanilla bean Split and added for vanilla notes.
  • 1 lemon zest Zest only, avoiding bitter pith.

Equipment

  • 1 large glass jar

Method
 

Infuse the rhubarb
  1. Combine the chopped fresh rhubarb and vodka in a large glass jar, then add the split vanilla bean and lemon zest. Make sure the rhubarb is fully submerged so the pink tint develops evenly.
  2. Seal the jar and let it infuse in a cool, dark place for 1 week, shaking daily. Keep it away from light and heat so the flavor stays bright and sweet-tart.
Make the simple syrup and strain
  1. Combine the sugar and water in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil just until dissolved, then stop heating.
  2. Let the simple syrup cool completely. Cooling prevents cloudiness and helps the finished liqueur stay clear.
  3. Strain the rhubarb mixture through a fine mesh strainer into the cooled syrup. Press gently so the liquid passes through without muddy pulp.
  4. Stir to combine, then bottle the liqueur. Shake the bottle briefly to unify the color and flavor.
Age and serve
  1. Let the liqueur age for another week before serving. This resting period rounds out the vanilla and rhubarb edges for a smoother digestif.
  2. Store the bottled liqueur in the refrigerator and use within 6 months in cocktails or as a digestif. Serve over ice in small glasses for a pink-tinted, sweet-tart sip.

Notes

Pro tip: shake the jar daily during the 1-week infusion so the rhubarb flavor extracts evenly. Refrigerate and use within 6 months; freezing is not recommended for best texture and clarity. For a lighter profile, reduce sugar by 1/4 cup and increase water slightly while keeping the same infusion and straining steps.