Rhubarb Schnapps Recipes

Steps:

• Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
• After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour - this doesn't look as dramatic. The upside is you that have to get through it fairly quickly!

Steps:

• Chop the rhubarb and divide it between two 1-liter jars. Add 3/4 cup sugar to each jar, put the lids on and shake well. Unclip the lids and pour 2 1/4 cups of vodka into each to fill.
• Close the lids, put the jars somewhere cool and dark for at least 6 weeks and up to 6 months. If you remember, shake the jars every day or every other day for the first month or so.
• Strain into a pitcher, then pour into a bottle.