Go Back

Rhubarb Liqueur

Rhubarb liqueur is a homemade pink-tinted infused spirits recipe with sweet-tart flavor and vanilla notes. You’ll macerate rhubarb in vodka, then simmer sugar syrup just to dissolve, strain, bottle, and age for a smooth cocktail base or digestif.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Infusing + aging (2 weeks) 20 minutes
Total Time 25 minutes
Servings: 1 liter
Course: Beverage
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

Fresh rhubarb
  • 4 cup rhubarb Chopped into small pieces so it infuses evenly.
Vodka
  • 2 cup vodka Use plain vodka for a clean, sweet-tart result.
Sugar
  • 1.5 cup sugar Granulated sugar dissolves quickly into the syrup.
Water
  • 1 cup water For the simple syrup.
Vanilla bean
  • 1 vanilla bean Split and used for vanilla notes.
Lemon zest
  • 1 lemon zest Zest only; avoid bitter white pith.

Equipment

  • 1 large glass jar
  • 1 fine mesh strainer
  • 1 saucepan

Method
 

Infuse the rhubarb
  1. Combine chopped rhubarb and vodka in a large glass jar, then add the split vanilla bean and lemon zest.
  2. Seal the jar and let it infuse in a cool, dark place for 1 week, shaking daily so the rhubarb stays in contact with the vodka.
Make the sweet syrup and strain
  1. Combine sugar and water in a saucepan and bring to a boil over medium heat, stirring until the sugar fully dissolves.
  2. Turn off the heat and let the simple syrup cool completely before straining.
  3. Strain the rhubarb mixture through a fine mesh strainer into the cooled syrup, then stir to combine until evenly pink-tinted.
Bottle and age
  1. Bottle the liqueur, seal tightly, and let it age for another week to round out the sweet-tart flavor.
  2. Store the bottled liqueur in the refrigerator and use within 6 months for cocktails or as a digestif.

Notes

Pro tip: use fresh, firm rhubarb and zest only the yellow outer skin for a bright, non-bitter finish. Refrigerate after bottling and use within 6 months; freezing is not recommended because the texture can change. For a lighter option, replace half the sugar with a 1:1 sugar alternative that dissolves like sugar (check label for syrup use).