Thu 24 Jun 2010
If you’re around my part of the world, and you have a rhubarb plant, you’ve probably got a whole lot of rhubarb to put to use. Having already made a pie, and there having been a rhubarb crisp in the house, it’s always good to have something new to help use up the rhubarb crop. What’s a lovely, summery way to use up rhubarb? Rhubarb schnapps.
Two of my favorite ladies and I hung out one evening and put this sweet-tart concoction together, a few days later they got to enjoy it. I, regretfully, missed out on the fun, though it’s all right because I made this schnapps last year too!
Here’s how you do it:
(adapted from Rhubarb Schnapps in Nigella Lawson’s How to be a Domestic Goddess)Ingredients
2 lbs rhubarb
1 1/2 Cups sugar
1 Litre vodkaDirections
- Thinly slice the rhubarb. The thinner you slice it, the sooner the schnapps will be ready (the rhubarb flavor will enter the vodka faster due to more surface area contact between the ingredients). Look at Cara’s lovely knife skills (she’s a chef!).
- Combine the rhubarb and the sugar in a bowl together and give it some time to macerate.
- Place in a clean, sealable jar (or if you do not have a jar large enough to hold everything, evenly divide between smaller jars) and pour over the vodka.
- Seal and shake.
- Allow to steep until the liquid is adorably pink and fragrantly rhubarb like. With our rhubarb sliced quite thinly, the schnapps steeped in a matter of days. In Nigella’s original recipe, she suggests 6 weeks of steeping time, but you can see in the book that her rhubarb is very roughly chopped.
- Open up the jars, and strain out the rhubarb. What is left is your schnapps! Enjoy!
When it’s all done, you can drink it straight from the shot glass. I personally like it in sprite with some lemon squeezed in for extra tanginess. Cara and Ashley, my lovely ladies made cocktails. They took pictures for me so we could include the cocktail, but I wasn’t told what the cocktails were made out of. I’ll update you all with that as soon as I am informed!