To make the rhubarb vodka, you'll just need three ingredients and a bit of time the infusion needs to steep for about two weeks (and up to a month) to get the best flavor! I would definitely have a taste once I am allowed to drink alcohol again (I am bf), Your email address will not be published. all good things come to those who wait. I used Prairie gin, and I think any mild gin like that is particularly suited to this task. Pour into a clean bottle (or bottles) and tightly cork. Six months ago: Perfect Apple Tarte Tatin I was 7 months pregnant and remembered drooling longingly over this recipe, so directed her here. Instructions to make the Cocktail: Pour 1/4 cup granulated sugar with a dusting of ground cinnamon in a small plate. The slightly spicy, citrusy flavour of the ginger just completes the drink. And the season, naturally. Hi Rae, its a pleasure. Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Anyway, a beautiful drink for a beautiful place. I made it as written (so easy) but also liked it served mixed with some white desert wine. I cant believe you posted this the day after I finished the rhubarb in the CSA box. 1/2 cup water. However, the difference isnt a great one, and the change isnt infinite, time wise. Simply add gin, lemon juice, rhubarb syrup and egg white (if using) in a cocktail shaker filled three-quarters with ice. Start with a quarter, and add more as you stir to dissolve. Bring it to a boil, stirring occasionally, and cook on medium heat until rhubarb is tender and mixture has thickened some. Method STEP 1 Put the rhubarb in a 2-litre sterilised preserving jar or bottle, then pour in the vodka and sugar. Its an interesting way to use rhubarb! Once completed, do you store the cordial in the fridge or at room temperature for 1-3 months? Bring to a simmer, then reduce heat to medium-low, cover and cook 10 minutes. Will try it next week. I dont know where you are but its now and for the next month or so in/near New York. What a fabulously elegant pink! I definitely agree that it is often the homemade dishes and drinks that are best and I have to say that I have never tried Rhubarb Gin before. Pardon my ignorance Lin, but what does this sentence in the recipe mean? We recommend our users to update the browser. Toller Beitrag, Dankeschn! It will smell good and be juicy. Thank you. Ricotta Scones with Rhubarb-Orange Compote, How to Make Starbucks Toasted Vanilla Oat Milk Shaken Espresso At Home, Do not Sell or Share My Personal Information. Floral, not too sweet. Let the rhubarb sit overnight in the sugar. Cover and blend on high speed until smooth. I suppose I should just relax, and perhaps try another cocktail! It makes the best foodie gift! So excited to try this as my rhubarb plant is going to town! Wash the rhubarb and discard any leaves. Preheat the oven to 160C/325F/gas 3. Was the month time of cooking the product arrived at by trial and error? I dont drink alcohol, but it sounds like an interesting beverage. Do you need to store the cordial in the fridge? Oh I LOVE rhubarb gin but have never made our own! Tastes like Rhubarb pie in a glass when topped with a bit of soda and an orange peel! From caf au lait to chocolate chaud (hot chocolate), citronnade (lemonade), into lheure de lapero (a time to unwind with a drink before dinner) to the craft cocktail movement of the last decade, the book is a bit of a dreamland, so perfect for those of us who desperately miss wandering right now. 2. So I can add the sugar at the end? Mix to combine. Step three Pour vodka over the rhubarb. You dont want to cook the fruit and gin. And ideas on how to use the rhubarb? It's versatile, too, because you can add strawberries in spring or apples in fall. Also, could I use raw/turbinado sugar instead of white sugar? Todays infusion is Rhubarb Gin,also called pink gin, and something you can get easily on the shelves in supermarkets and off licences. Heres what youll need for your syrup: Combine the rhubarb, sugar and water in a saucepan over medium-high heat. Add the cloves, cinnamon and zest and cover with vodka. Finally decanted ours that started out on May 15, strained on June 15, and then has aged with the grand marnier added since then. Hi Kev, yes, you can, frozen rhubarb works perfectly. Thanks for posting it! I have read some comments that suggest to allow the full 1-3 month aging. Cover with water and bring to a boil. Page not found Instagram First top, tail and wash the rhubarb. And Ive already set a reminder to do the Cranberry gin in late October, lol! Haha, the drinking part is way too easy! You can also top the finished gin with soda water for a refreshing, pink summer drink. STEP 2 Mix until the sugar has dissolved, then seal the jar or bottle and leave to infuse in a cool, dark place for two months. Great use for my burgeoning rhubarb. Deep red, a touch sweet, a hint of bitter, this is the most delicious Christmas Gin there is! You might try everclear! Transfer syrup to a container with a tight-fitting lid and refrigerate until needed. Im going to try it with tequila, although I do love gin. Learn the difference between them. I havent tried this one but LOVE David Lebovitzs book so Im looking forward to trying it! It can be decanted into small, pretty bottles for Easter gifting too chocolate versus gin, now theres a dilemma! Store in a cool, dark place. In case you wanted to make sourdough without messing about with making discard crackers. Once you have mixed the two together, it . Def gonna try to make this soon! Perfect! Looking forward for more delicious recipes! Rhubarb + gin = great flavor combo Thanks Lin, going to make this over the weekend. And maybe, even at Easter, if you celebrate. Stir everyday. Bring to a boil and keep boiling for another two minutes. I plan to get my hands on the first crop of the season (early April here) and and age for two months after bottling so its ready to enjoy in early July, just in time for a beloved annual camp out that has been put on hold for the last two years. Two years ago: Triple Coconut Cream Pie Notify me of follow-up comments by email. I love your posts dearly, and a large part of that is your elegant use of English. Simmered til mush. They are perfectly fine to use after 10-15 minutes, depending on the temperature in the kitchen. Rhubarb Liqueur Recipe | MyRecipes After two weeks, strain the fruit out of the alcohol using a large soup bag. It will be a stronger and more tart drink. The colour may lighten, and the flavour may mellow slightly, but itll still be delicious. Loved that sentence that sounds as though the paper sackswill be served! Garnish with lime wedges and or slices. Wash the rhubarb, trim the stalks and discard the base and any leaves. Yes you have to wait a month or so to get this perfect rhubarb infused gin but it is so worth it and just one advice: Make more than you think you want! 4. Ill brew this every spring and remember those hazy early days. Make Rhubarb-Infused Vodka - Summit Sips I have a huge rhubarb plant in my garden, and usually I waffle over what to make first, but after having made this for the first time last summer, now theres no contest. First published May 7, 2020 on smittenkitchen.com |, Braised Ginger Meatballs In Coconut Broth, Yogurt Panna Cotta with Walnuts and Honey, Pickled Grapes with Cinnamon and Black Pepper, https://smittenkitchen.com/2020/05/rhubarb-cordial/#comment-1551033, 1 pound (450 grams) rhubarb, trimmed and cut into 1/2-inch pieces, 3 1/2 cups (830 ml) gin, plus more if necessary, 3 tablespoons (45 ml) Grand Marnier, Cointreau, or triple sec (to serve), A splash of club soda, tonic water, or sparkling wine (to serve, optional). Strain the gin through a muslin cloth into a sterilised bottle. So easy and yummy! Disney Eats: Foodie Guide to Flavors of Florida Presented by CORKCICLE Get the best gin you can afford to make your rhubarb gin. Rhubarb Slush - Preserving My Sanity Make sure the rhubarb is covered with vodka, add a lid and shake. I also have Lussa gin (Isle of Jura) biut I think its too salty/sea/samphire for this recipe thank You !!!! A quick comparison of the two reveals that the first batch does indeed taste aged, a little less raw, than the second, but the difference is not huge and theyre both super tasty. Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Let it hang out for about 15 minutes to let the rhubarb soften and macerate. More fruit, less fruit, its a matter of taste. I let it sit 20 days so far. The drink looks glorious! It makes the best foodie gift! After a few days, if some of the rhubarb is still floating above the level of the liquid, add another pour of gin, enough so that the rhubarb is covered. Thank you. rhubarb vodka Start by scrubbing your rhubarb clean and roughly chopping it into pieces of about 1 inch (2.5 cm). Which would you say was better? This rhubarb gin is easy to make and tastes great. I made 2 batches last summerthe first I strained after a month, but the second, just due to traveling and other distractions, sat for closer to 3 months. My question. Split the vanilla pod and scrape in the seeds, scatter over the sugar, and scrunch everything together. A Favorite Rhubarb Vodka Cocktail: the Rhubarb Pie Cocktail Place the rhubarb onto a baking sheet and roast for 30 minutes until soft. Sterilising Jars and Bottles for our Rhubarb Gin, https://www.linsfood.com/raspberry-gin-recipe-fruity-gin-recipe/, https://www.linsfood.com/rhubarb-strawberry-vodka/, Soak some rhubarb (and ginger, if using) in gin, Strain through a fine sieve, with or without muslin/coffee filter (ps: coffee filters take forever!). Homemade gin made with rhubarb and ginger is sour and refreshing, and it goes well on ice, with tonic, or in a cocktail. Just done 2 batches, quick and slow. Thank you for the inspiration! If I can find more rhubarb Im making another batch tomorrow fantastic Mothers Day drink with champagne finished the entire bottle between the four of us! If I add more gin, wont it just rise to float the new level? Looks delicious! Rhubarb Gin Recipe - Great British Chefs This goes for most fruit (or veg) for infusions. It would probably need to stay in the fridge, though. I think it would be okay, but youll definitely have more of a gin flavor. top ice cream with it sundaes or layered ice cream made with gin soaked rhubarb are wonderful! Have you ever tried to speed up the infusion process by putting in in a sous vide below the boiling point of alcohol? Well I have! I seem to have ten left over from Cinco de Mayo. Im going to give you 2 recipes, one for the long term, it will take a month to mature. When the bowl is cool enough to handle, place in the refrigerator for 2 hours or until cold. Its the tail end of winter here and I am dreaming of when rhubarb will be in season and finally when its summer and I can reap the fruits of a long 1-4 month wait. Its only my second-favourite place to eat in Regensburg (1st place always and forever belongs to Dampfnudel Uli) but its pretty excellent. It just keeps getting better and better! Method Chop the Rhubarb stems into chunks and place in a sterilised 1.5 litre Kilner jar. Keep the mixer neutral so that the rhubarb's flavour doesn't get lost. What I really need to know is where is your glassware from? Awesome, thats what I like to hear! Happy Easter! 2) add the gin to it from frozen I went, almost predictably, straight for the rhubarb cordial, attracted by the use of my favorite spring stalks and by the uncomplicated ingredient list (rhubarb, gin, sugar, citrus zest). I am so impressed with how it turned out, this will be a yearly summer staple for sure! Polish Rhubarb Honey Drink Recipe - The Spruce Eats This is very interesting. [This recipe is intended for room temperature. Save my name, email, and website in this browser for the next time I comment. Store the cordial for up to 1 to 3 months longer. directions Divide the rhubarb and caster sugar between two large jars. We are no longer supporting IE (Internet Explorer). There are many, many recipes online on how to make it. Its high proof is really good for drawing out maximum flavor from fruit. of rhubarb to my family and still more coming. The only hard part is waiting a month for it to be ready. Becketts have been farming in Wythall - just south of Birmingham - for 80 years and our mission is to bring both fresh food and farming closer to the people. Cover, and leave in a dark cupboard for 5 days. Thank you. Method Wash the rhubarb and discard any leaves. Thank you for your previous help. Then, halfway through (after 2-3 weeks) or at the end of proofing time (4 weeks), taste and just add more if its not sweet enough. He has you add it when you bottle it, according to the book. http://moneysonthemind.com. I made this a month ago, and strained it today. How are they garnished?? I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. Give the rhubarb and sugar a good shake, close the lid tightly, and let it sit overnight. I was so enchanted by your description that I immediately ordered the book (desperately need the fantasy travel to Paris right now), and I noticed that with some of the other infusions the fruit is supposed to be weighted down. Particularly the bottle! its a layer with only little bits floating above the liquid. Scrub the ginger with a vegetable scrubber, no need to peel. I used it in a cocktail yesterday that was fruity/floral/slightly sweet, just as I like them: Mushy rhubarb tastes great with mascarpone cheese or ice cream as a dessert. Honestly rhubarb is so good. Sterilising Jars and Bottles for our Rhubarb and Strawberry Vodka. Sipping my first rhubarb cordial and tonic and its delightful! I just couldnt toss the rhubarb after straining out the liqueur so I put it in a pot and stewed it with some water and coconut sugar to make a lovely dessert topping and jam. Subscribe in time to Cook the Cover of the August issue + FREE spice blend, Try 5 issues for 5 and get a FREE BBQ spice blend with your August issue. The veggie- and cheese-obsessed lady behind the food blog Zestful Kitchen, Lauren Grant is a trained Culinary Scientist and Journalist. The raspberries will definitely work with the rhubarb. , Klasse! Shake, strain over fresh ice in a lowball glass. Loved it! I appreciate the detailed information provided in this article, it has helped me understand the topic better. Stir gently with a long wooden spoon. Sounds super refreshing and such a treat. Method Put the rhubarb into your sterilised jar. Shake well and leave in a dark cupboard for at least 1 month shaking the jar every now and then. My friend David Lebovitz, OG food blogger and nine-time author, wrote a book on the iconic cocktails, aperitifs, and cafe traditions of France, including 160 recipes, that came out in March. Id rather add that in once Im making a cocktail so that I can experiment more with the cordial itself. Rhubarb cordial sounds delicious. Wondering about the instructions regarding floating rhubarb. The thing is I dont know if I can wait for a month. Slice thinly. Does the gin improve with keeping or should it be drunk fairly quickly. Ginger ale or Mediterranean tonic with a slice of orange is the best way to serve a drink. What temperature is a hot kitchen? Add 30 grams of flour and 30 grams of water to the starter in the jar (which now contains 90 grams), and put it in the refrigerator for the week. If I use frozen Ruhbarb will I have to cook it first. My friends Tim and Aaron turned me on to this homemade rhubarb vodka recipe. Can also use it to make rhubarb soda, rhubarb lemonade, etc. Keeping this cookie enabled helps us to improve our website. I made it last year and promptly forgot about it. And you dont have to defrost first. A pleasure. Hello, I would like to make this Rhubarb & Ginger recipe. If youre on Instagram or Facebook, post a pic and tag me, @azlinbloor on both. Nowruz Recipes (Persian New Year Recipes), How to Make Raspberry Gin (Easy Homemade Fruity Gin! Its like drinking summer. Thanks! Recipe 2 only calls for 5 days. Endlich mal jemand der wei wovon er redet! Duration: 2:45. Put in a large jar with the sugar. I dont have a large airtight jar. The vodka will be ready in a month. I made this last summer and still have a bit leftover in the fridge. Your cookbooks and blog are a happy companion in my kitchen! Weve had a heat wave the past few days (no central AC in my home in Northern CA) so maybe its gotten too warm? No need to defrost in any way. Hi Pam, I tend to use 1.5L (6 cups) 2L (8 cups) jars. https://www.linsfood.com/raspberry-gin-recipe-fruity-gin-recipe/ Strain the vodka through a square of muslin Skim any foam that rises to the top. Reheat with sugar to taste. Your email address will not be published. Thanks so much for this, such a treat. Still pretty boozy and a bit dry (I reeeeaaally squeezed the rhubarb for max liqueur, lol) so added a bit of water and a few of last years raspberries (from freezer). Id be interested to try this version! The simple homemade hooch-made from rhubarb, vodka, and sugar-makes a pretty spring tonic and guaranteed it's what mom really wants for Mother's Day. That sounds like the very best ice cream topping ever! Its been about four days and the rhubarb is essentially a floating block with the tops just peeking above the liquid. Happy Mothers Day! Your email address will not be published. Saving this to impress my amore. Not Mona, but this is how I would do it with an established starter. It is delicious. 3) just defrost it & then add the gin I do not add sugar when cooking down the rhubarb so I can better control how much Im using. The spirit also has a strong juniper taste and a creamy vanilla finish. Or wait for the bottle/jars to cool down? Recipe: Rhubodka (Rhubarb Vodka) | The Kitchn Thanks for adding this. > make a cool rhubarb crumble with gin soaked rhubarb. in a spritz with some sparkling wine. Im so prematurely excited about this that I spent the last half hour researching orange liqueurs. Sounds so delicious, rhubarb is one of my absolute favourites in the summer! 258 likes, 13 comments - Mijune Pak (@mijunepak) on Instagram: "NEW kid on the block and its urban and trendy vibes blend in with the neighborhood while standing." Once the 4 weeks have passed your gin/vodka is ready for drinking. Oh wow! I have a raspberry gin on this site too. Since Im making your Strawberry Rhubarb Crumble this weekend, Ill just buy a little extra and put this in the pantry to steep. Close the lid and give everything a good shake. Meanwhile I have started a brew of strawberry vodka, again using frozen strawberries. Dont forget to keep the kids happy with a booze-free Sparkling Rhubarb Spritzer. Go for a diagnoal line as the more surface area you achieve; the more flavour will come out into your gin or vodka. Any suggestions? A Christmas Cranberry Gin recipe. Cut thin slices. Bat away those Monday morning blues with a tasty breakfast sandwich in our Coffee Shop. Grand Marnier, Cointreau, or triple sec supposed to be added to the rhubarb infused gin before it goes into the fridge, or just added to serve? I am using this carafe. The gin needs to sit for at least four weeks. Sorry for all the questions.complete novice. After straining, I believe that the rhubarb gin does improve slightly with time, the flavour gets a chance to settle down and mellow out into a more harmonious blend. This website uses cookies so that we can provide you with the best user experience possible. Make a rhubarb syrup instead maybe? I would never have thought of roasting the rhubarb! Im currently using it to make lemoncello currently :). The sugar will draw the juice from the rhubarb and will have turned syrupy. Rhubarb Fizz Cocktail Simply splash rhubarb vodka over some cold Prosecco or sparkling wine and mix with sugar, water, and lemon juice to make a delicious fizzy mix. Place a sieve over the pot of honey-water. Serve with soda water, tonic, or any other mixer you like. If not, 1-1 and a half. (Thank you, my gorgeous German Shepherd boys who happily destroyed my thriving rhubarb patches years ago) You deftly opened my heart and took me to Paris, a city Ive never personally visited. Do you know if this could work by putting it in 2 smaller jars? Oh I love that you can use fresh or frozen with this! How to Make a Rhubarb Gin Cocktail | Taste of Home I usually double or triple the quantities these days. I use kilners but coffee or jam jars would do the job. 3) After 24 hours, add your favourite gin, put the lid back on the jar, and shake it up again. Or as you can see from the image, I placed some of the rhubarb straight into a bottle. > top ice cream with it a sundae or layered ice cream is great How long can you keep the rhubarb ginger gin, if kept in a dark cupboard? We usually drink it as it is, but sparkling wine sounds lovely! Can I salvage it if I put it in my fridge? I might even use Dingle as I am in Ireland. Place in a sterilised jar, Add the sugar and the gin, close the lid and give it a good shake, Leave the jar in a cool, dark place for 3 days, giving it a shake every day to ensure the sugar dissolves. Remove the ends and chop the rhubarb into small pieces. Rhubarb vodka recipe - BBC Food > have it with some mascarpone So rhubarb in spring and summer, strawberries in summer, blackberries and apples in autumn, you get the idea. In fact, I forgot about it for two months, until yesterday afternoon. Blood Orange Gin and Tonic: St. Augustine Gin, Tippler's Orange, blood orange, and tonic water garnished with an orange wedge.