April is rhubarb season and doubtless you've seen those glorious sticks of pink in your local greengrocers. Rhubarb is a diverse plant that can be used both for puddings and in savoury dishes (it goes rather well with duck). However, it also makes a rather tasty liqueur and as we always end up with a glut of rhubarb from our crowns, making rhubarb liqueur is a good way to use up excess sticks.
I'll be adding a couple more rhubarb recipes over the next couple of days but here's our rhubarb liqueur recipe with organic essential oils. It's really easy to make and tastes fantastic - just remember, if picking your own, NOT to use any part of the rhubarb leaf as it is poisonous.
Equipment
Demi-john or large, wide mouthed sealable jar
Funnel
Ingredients
500g of rhubarb – chopped into pieces small enough to get into the demi-john or jar
1ltr of vodka (save the empty bottle for use later)
250g of granulated sugar
1 drop of organic clove essential oil
1 drop of ginger essential oil
2 drops of organic lemon essential oil
Put all the ingredients into the demi-john. Store in a cool dark place like a wardrobe, bathroom cupboard or pantry. Shake every day for a week until the sugar has dissolved. Then shake once a week for about 3-4 months. Strain into the cleaned and saved vodka bottle.
1ltr of vodka (save the empty bottle for use later)
250g of granulated sugar
1 drop of organic clove essential oil
1 drop of ginger essential oil
2 drops of organic lemon essential oil
Put all the ingredients into the demi-john. Store in a cool dark place like a wardrobe, bathroom cupboard or pantry. Shake every day for a week until the sugar has dissolved. Then shake once a week for about 3-4 months. Strain into the cleaned and saved vodka bottle.
Chill in fridge & serve on its own as an after dinner drink or mix with ginger ale as a long, cooling summer cocktail. Fab!
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