Rhubarb Vodka Recipes

Steps:

• For the ginger-rhubarb shrub:
• Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10-15 minutes.
• Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
• For each cocktail:
• Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.

Steps:

• Put all the ingredients in a large Kilner jar and shake well to dissolve the sugar. Leave in a cool place and shake 2-3 times a week for 3-4 weeks until the liquid is a rich pink colour.
• Set a large sieve over a large bowl and line the sieve with muslin. Strain the vodka though the sieve, then transfer to a jug and pour carefully into clean, dry bottles. Seal and label the bottles. The vodka is now ready to drink, or will keep in a cool, dark place for up to 1 year. Serve over ice or neat in chilled shot glasses, or make into a long drink topped with soda or fizz, adding half a strawberry just before serving.

Steps:

• Divide the rhubarb and caster sugar between two large jars.
• (At least 2 litres capacity in each.) Make sure the lids are secured firmly in place then give each jar a vigorous shake.
• Pour half of the vodka into each jar and then replace the lids again.
• Store the jars in a cool dark place for at least 2 months.
• During this time, give the jars a shake 2-3 times a week.
• After 2 months the vodka can be strained into a litre bottle.