Quote Originally Posted by Jonsey View Post
Will you share your recipe for rhubarb cordial?

Sure. We've made many fruit cordials or liqueurs over the years but last year was the first I've used rhubarb--from stalks a neighbor gave us. I made one with vodka, another with Buffalo Trace bourbon, and one vodka batch I blended with a peach liqueur that I'd made. I don't think I've done any batch the same, it's more what I have on hand or what seems like it would taste good. I like rhubarb but I didn't expect the liqueur to be very drinkable, but it was surprisingly good!

Liqueurs can be made from most any fruit by filling a wide mouth jar with fruit and topping up with liquor, then letting it steep in a refrigerator for a few months. Some people use Ever-clear but I find it too harsh, and it takes longer to mellow. Vodka, rum, bourbon work well, even gin and tequila. Also use or add triple sec, or Grand Marnier, etc. for richer flavor. Add sugar, the amount depending on the batch size and sweetness of the fruit. Tart fruit like rhubarb, chokecherry and wild raspberries will take more sugar. Lots of recipes on the web like this one which uses vodka, Grand Marnier and sugar: http://www.myrecipes.com/recipe/rhubarb-liqueur

Don't be afraid to get creative, it's almost impossible to screw up good booze, good fruit and sugar. But aging the liqueur a few months to a year will help integrate and mellow the flavors.

Steep the liquor in the fruit for 1-3 months or so, then drain, strain and filter if possible. We usually bottle and cork in 375 ml wine bottles, but sometimes use clear beer bottles with a capper.

The rhubarb I planted last week won't be harvested until next year. (It wasn't helped when a bear dug up two of the plants the next night!) On Saturday, a friend brought us 21 lbs. of rhubarb from her garden in Oregon so we went to work making rhubarb sauce, apricot-rhubarb pie, and rhubarb cordial. From the sauce we made and served rhubarb margaritas. Yea. We don't have our large mouth jars here now so we started a batch of liqueur in a bottle of tequila we had on hand. I'll make more soon when I can acquire more wide mouth jars.