This little vodka series was always thought of in terms of 5 ways, but that never made it into the title so I can keep on going as long as I can think of/find new ideas! Or I can say, I have one more installment after this and there’s my 5.
I’m still not quite sure which way I’m leaning on that one. This has been fun and there’s nothing wrong with a little adventure in your life and trying something new. So I guess it will keep going as long as I keep finding inspiration.
This little experiment has met mixed reactions – rhubarb is not really a common flavour and it seems that it’s quite an acquired taste. I personally love it which is why when I discovered this recipe I knew I had to try it. Rhubarb and custard was my favourite dessert growing up and over the past couple of ….. (insert timeframe here)… I haven’t really come across rhubarb anywhere, we grew our own at home! So I have taken to trying whatever rhubarb things I have come across. Rhubarb and custard yoghurt, apple and rhubarb yoghurt etc.
So you can understand why trying this recipe was inevitable!
Except that I didn’t have access to rhubarb so my sweet and adventurous sister came to the rescue and made this one for me!
Here’s what you’ll need to give rhubarb vodka a go:
165g rhubarb, coarsely chopped
1/4 cup sugar
30ml water
500ml vodka
Prep time: 20 minutes (plus macerating time).
Cook time: 15 minutes.
Makes: 500ml.
This is what you gotta do:
In a small saucepan, combine rhubarb, sugar and water. Bring to the boil, stirring occasionally to dissolve the sugar, reduce heat and simmer covered 10-12 minutes until rhubarb is very soft. Remove from heat, cool to room temperature.
Transfer rhubarb mixture to a large non-metallic bowl and combine with vodka. Cover tightly and refrigerate 4-5 days to allow rhubarb flavours to infuse into vodka.
Carefully strain rhubarb and vodka mixture through a fine chinois, or muslin-lined sieve, pressing down on the rhubarb with the back of a spoon to extract as much liquid as possible.
Using a funnel, carefully pour vodka back into the vodka bottle and store, refrigerated until ready to use.
Serving Suggestion:
Half fill a high ball glass with ice, squeeze 2 lime segments over the ice (adding the lime skin too) and add 30ml of the rhubarb vodka. Top up the glass with chilled ginger beer. Voila! A rhubarb mule!
Conclusion:
This was consumed within a little group of us – my regular little taste testing circle. First we sipped the vodka from a shot glass – straight up. Vodka flavour still quite strong so you did get that burn but the rhubarb was recognisable and enough to mellow the burn a little. Great flavour.
We also had a glass mixed with lemonade and that was just heavenly. I wish we had made the whole litre!!
The best little serving suggestion we discovered was to have apple and rhubarb pie shots! yummo!
A definite hit and a great way to keep up with your rhubarb intake.
Please drink responsibly.
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