Rhubarb & strawberry vodka
Fruit-infused spirits are a great way to showcase seasonal rhubarb. Leave the flavour to intensify for up to a month
Rhubarb vodka
- Preparation and cooking time
- Prep:
- plus 2 months infusing
- Easy
- Makes about 1.2 litres
Skip to ingredients
- 800g rhubarbthickly sliced
- 1 litre vodka
- 250g caster or granulated sugar
- 1 vanilla podhalved lengthways (optional)
Nutrition: Per serving (25ml)
- kcal65
- fat0g
- saturates0g
- carbs5g
- sugars5g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put the rhubarb in a 2-litre sterilised preserving jar or bottle, then pour in the vodka and sugar. Add the vanilla pod, if using.
step 2
Mix until the sugar has dissolved, then seal the jar or bottle and leave to infuse in a cool, dark place for two months. Strain through a muslin cloth or fine sieve and decant into a bottle before using. Will keep in a cool, dark place for up to six months.
