rhubarb and ginger vodka recipe
A frozen shot of this is delicious, and it makes a fragrant drink with tonic or served over ice with a little lemonade. Try to make the mixture a month before you want it so that the flavours have time to intensify. For the best colour use bright pink rhubarb, not the pale forced stuff.
Makes 750ml
- 500g rhubarb, cut into chunks
- 250g caster sugar
- 4cm piece of fresh ginger, peeled and sliced
- 6 long pieces of orange peel (from 2 oranges)
- 1 x 750ml bottle of vodka
Put the rhubarb, sugar, ginger and orange peel into a 1-litre Kilner jar and pour in the bottle of vodka. Screw on the lid and put into a cupboard for 1 month, turning it upside down every other day.
When ready, strain into a bottle and use as suggested above. (The straining is essential or the drink will turn rather bitter.)
This recipe features on p106 in Sarah Raven's Food for Friends and Family
Discover our Sloe Gin Recipe and Blackberry and Apple Gin Recipe.
Watch Sarah's video on growing rhubarb on our YouTube channel.
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