Rhubarbbrecipes | Kittenhood

Rhubarb liqueur recipe from Maine Forager’s Field Guide

Audrey is the girl behind Maine Forager’s Field Guide (check out the blog here) and she was sweet enough to help with a blog post while I’m away. It’s actually a rhubarb liqueur recipe that I find super intriguing! By the time I come back from Tokyo, rhubarb should be in season, so I’m excited to give it a try! Meanwhile, scroll down and see what the fuss is about: 

Rhubarbbrecipes | Kittenhood

We live on a small little bit of land in the suburban sprawl of the little city of Portland, Maine, USA.  Our winters are long, so when the snow starts thawing and the crocuses are peeking their little heads out of the muddy ground we all rush to our seed stashes and begin our fantasies of all the fresh, local fruits and veggies we can make before the leaves start turning brown again.

We moved here two years ago, and my favorite, favorite bit of this place is this one massive hulk of a rhubarb plant my husband’s grandmother tended years before we even got here.  This beast has been living in the backyard for longer than most of our neighbors and produces the thickest, reddest chutes you’ve ever seen.  Nothing is about as cheery (and easy to care for) as a big triumphant rhubarb in the middle of May.

Rhubarb chutes | Kittenhood Rhubarb flower | Kittenhood

The landscape is bleak right now, grass slowly turning from white to green and I would be remiss to show you anything so sad this time of year except for my trusty, muddy bison leather LL Bean boots I use for garden shoes.  But the transition will be quick, and when it is I will be at the ready with an arsenal of mason jars and local vodka (Cold River Vodka) to whip up a large batch of rhubarb liqueur.

Muddy bean boots | Kittenhood

It is so simple.  I just love a recipe that gives you the bones and lets you do what you want with it.  Lemon zest?  Sure, why not, throw some in.  Black pepper?  Yes, try one of the jars with that!  The only tricky part is the waiting, but truth be told if you pop open a jar at any point during the steeping period you will still have a delicious drink.  So here are the bones, as far as I’ve worked them out, and you can do what you want with the rest.

Rhubarb Liqueur
An absolutely easy, delicious and customizable rhubarb liqueur that tastes like summer.
  1. Fresh rhubarb, cut in 1" pieces
  2. 500ml vodka of your choice
  3. 2 cups (or 475g) powdered sugar
  1. Combine all ingredients in a large mason jar or bottle. Make sure the vodka/sugar mixture covers all the rhubarb while still leaving a little space for air at the top.
  2. Close tightly and set on the counter in an area that doesn't get too hot or too cold.
  3. Give the jar a good shake and a flip once a day, every day, for four weeks. At the end you have a beautiful sipping liqueur served straight or on ice, or a fantastic option to mix with prosecco!
  1. Some other things you may add, and be delighted with: strawberries, lemon zest, orange zest, ginger, tea leaves, blueberry, cranberry.
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By the time your potion is done there is no doubt the back porch will be warmed by the sun and the lilies will have started growing up between the floorboards. A perfect place for a bucket of ice and a bottle of homemade liqueur to watch the clouds go by. Happy May, everyone!

Rhubarb liqueur recipe | Kittenhood Fresh rhubarb | Kittenhood

  • How much rhubarb does this recipe call for? Or the ratio of vodka/sugar to rhubarb?

    • Hi Kerry, I’ve asked Audrey and she said she used approx.125ml of vodka for every cup of rhubarb chunks. The mason jar pictured is appx. 2 cups rhubarb w/250ml vodka!

  • I have a quicker option, discovered by accident whilst making rhubarb crumble. Put your rhubarb into a stainless steel saucepan with a few tablespoons of water and a few of sugar. Cover with a lid and stew the rhubarb over a low heat until it is broken down and you have lots of juice. Strain and cool, then add to vodka and ice and drink. Yum. You can use the pulp in a fruit crumble or ice-cream recipe.

    • Gina

      Can you share your Rhubarb Crumble recipe?

      • Hi Gina, I pre-cook (as explained above) enough rhubarb to half-fill my baking dish, straining off any excess juice after cooking. This stops the crumble going soggy, or overflowing in the oven. To make the crumble topping I use Jamie Oliver’s recipe, available here: http://www.jamieoliver.com/news-and-features/features/how-to-make-rhubarb-crumble/#LrGL4dWWKDvHXxvl.97
        I also sometimes stir some chopped almonds into the crumble mix, or occasionally a few rolled oats, to give a bit of texture. And I also sometimes add chopped stem ginger to the rhubarb (after stewing, but before adding the crumble topping.) Hope that helps!