Rhubarb Infused Vodka
by Rachel • April 23, 2012 • Drink, Featured, Local Food • 7 Comments
It’s rhubarb season in central Ohio! I like rhubarb in jam, strawberry rhubarb pie, and my grandmother’s rhubarb crunch. But my favorite way to enjoy this slightly sweet, floral, first “fruit” of spring is in a vodka infusion.
You might think I’m a lush but hear me out. Rhubarb is tongue-searingly sour and requires a lot of sugar or another strong flavor to temper the tart. Until I infused vodka with rhubarb, I had never truly appreciated the subtlty of the rhubarb flavor.
Making an infusion, with rhubarb or any other fruit, is dead simple. Chop or mascerate fruit in a clean glass container. Fill with vodka to cover all the fruit. Age in a dark place, tasting regularly, until the infusion matches your desired flavor. Strain out the fruit and enjoy the infusion as a mixer or on its own with fizzy water, a delightfully low-cal, high-zest drink.
In the case of rhubarb, I like to leave the infusion for up to two weeks. The clear vodka will turn a dusty red color and keep its piquancy for up to a year. The picture above shows the last of our 2011 rhubarb infusion, in one of my favorite jars made in Columbus Ohio, surrounded by the fresh rhubarb from the Greener Grocer that will make this year’s batch.
I am reserving some rhubarb to make into a shrub, a sweetened vinegar infusion. I suspect that the shrub method will show off the many characteristics of rhubarb much like the vodka infusion I hold so dear.
Do you like rhubarb? How do you prepare it?
I love rhubarb! I can eat it plain (because I like sour stuff), but it’s also good as jam. I still have some vanilla rhubarb I made last year and some chunky rhubarb and pink grapefruit. I might try making a shrub since I can’t enjoy alcohol for awhile. Since I love vinegar too, this might be a perfect pairing for me.
Is that rhubarb local? I rarely see any red rhubarb when it’s in season at the farmers markets- only the green. In order to achieve a pretty red rhubarb jam last year, I added hibiscus powder.
Yes, the Greener Grocer has rhubarb from Schacht Farms. They are located in Canal Winchester and likely have rhubarb for sale from the farm if it’s closer for you.
Sweet! No, Schacht is WAY far away. We used to pick pumpkins there when I was a kid. GG is much closer. I’ll def be making a trip to the North Market this week!
I’m not much of a drinker, but I googled shrub and found a great recipe.
We are lucky to have several rhubarb plants in our yard. They aren’t quite ready to harvest, but I hope I’ll be ready with a few recipes besides the normal compote recipe that I usually do.
I’m going to have to try my hand at making homemade jam as well.
Thanks!
This sounds great! Will definitely have to try it!
I make Rhubarb Vodka each year, but never enough for any guests. I tend to leave it in the jar for at least 2 months, and last year I think it was about 10 months, before I decanted it. Leaving it for longer, doesn’t really increase the flavour, but it does intensify the colour as long as it is kept in the dark.
http://wearenotfoodies.com/rhubarb-rhubarb.html
I only share with very special guests too, Stuart. The rhubarb vodka is for me!