Rhubarb Vodka Recipe

Prep Time: 10 minutes
Infusion Time: 7–14 days
Total Time: ~2 weeks
Yield: ~750ml (1 standard bottle)

 Ingredients

• 500g (1 lb) fresh rhubarb, chopped

• 750ml plain vodka (use mid- to high-quality)

• 100–150g (1/2 to 3/4 cup) granulated sugar (adjust to taste)

• Optional Add-ins:

  • Zest of 1 lemon or orange

  • 1-inch fresh ginger, sliced

  • 1 vanilla bean, split

 Step 1: Prepare the Rhubarb

1. Wash and trim the rhubarb, removing leaves if still attached (they’re toxic).

2. Cut stalks into 1/2-inch chunks.

3. Place the chopped rhubarb into a clean, sterilized 1-liter jar.

 Step 2: Add Sugar & Flavorings

1. Add the sugar directly into the jar with the rhubarb.

2. If using lemon zest, ginger, or vanilla, add them now for extra flavor depth.

 Step 3: Add Vodka

1. Pour the vodka over the rhubarb and sugar, making sure everything is submerged.

2. Seal the jar tightly and shake gently to mix.

 Step 4: Infuse

1. Store the jar in a cool, dark place (like a pantry or cupboard).

2. Let it infuse for 7 to 14 days, shaking the jar once daily.

3. After 1 week, taste it. If you want a stronger flavor, keep infusing up to 2 weeks.

 Step 5: Strain and Bottle

1. Once the flavor is where you want it, strain the vodka through a fine mesh sieve, cheesecloth, or coffee filter into a clean bowl or measuring jug.

2. Discard the solids (or save for a boozy compote).

3. Pour the infused vodka into a sterilized bottle or jar.

4. Label and store in the fridge or a cool, dark cabinet.

 Serving Ideas

• Neat or on the rocks

• Topped with tonic or soda water and a squeeze of lime

• Mixed into a Rhubarb Mule (vodka + ginger beer + lime)

• Added to lemonade for a refreshing summer drink

• In a Prosecco spritz for a pink twist on the classic

 Approximate Alcohol by Volume (ABV)

Original vodka is 40% ABV. After infusion (due to sugar and rhubarb moisture), final ABV is roughly 30–35% depending on infusion time and ingredients.

 Storage

• Store in a cool, dark place for up to 6 months

• For best flavor, refrigerate and consume within 3–4 months

• Shake gently before serving if sediment appears

 Tips & Variations

• Use red rhubarb for a brighter pink color.

• Add strawberries or raspberries for a berry twist.

• Make it a liqueur-style by increasing sugar to 200g and steeping longer (up to 3 weeks).

• Use leftover rhubarb solids in baking or stir into yogurt or oatmeal.