Rhubarb Liqueur Recipe (2024)

FAQs

What liquor is made from rhubarb? ›

Liqueur made from the infusion of green and red rhubarb chunks. Color Slightly opaque brick red color. Scent Intense aroma, typical of rhubarb.

Inspired by the love of the unique flavour of rhubarb, Rhucello is a liqueur made with Yorkshire rhubarb. The Rhubarb Triangle is a 9-square-mile triangle in West Yorkshire, England between Wakefield, Morley and Rothwell famous for producing early forced rhubarb. Rhubarb thrives in the wet cold winters in Yorkshire.

Here's how to do it: Cut the rhubarb stalks into 1 cm pieces, press them into a glass jar, and cover with a brine of 2-3% salt concentration (20-30g of salt per liter of water). Put on the lid and leave at room temperature for 4 days, burping if necessary, and then refrigerate.

The ancient Chinese used it as a medicinal herb over 5,000 years ago. Native to southern Siberia, it got its name from the Russians who grew it along the Rha river (now the Volga). For centuries it was traded alongside tea as a cure for stomach aches and fevers.

This Rhubarb Gin Liqueur is a combination of London Dry Gin with premium rhubarb. Taking the fresh, tart notes of the fruit and gently sweetening them to create a spirit that is 100% Sheringham.

What Does Rhubarb Taste Like? Raw rhubarb is quite sour, just as mouth-puckering as lemon. Eating raw rhubarb stalks is completely safe and we recommend trying a little slice the next time you're cooking with it just to experience its purest flavor.

Try pairing roast rhubarb with an Italian Vin Santo. Light-coloured, amber styles made from white grapes will work well thanks to their nutty, caramel notes; but the rarer red Vin Santo, made from Sangiovese, would be a good choice if you've roasted your rhubarb in red wine.

As a result, it may contain small amounts of rhubarb sediment, and the colour may change over time, but it will not affect the gin's flavour. To maintain the pink hue, it is best to store the gin in a cool, dry place out of direct sunlight.

Why is my rhubarb wine still cloudy? ›

Two of the main causes of cloudiness are suspended yeast and pectin haze. Suspended yeast just takes time, but if you have pectin haze you'll need to use some pectic enzyme to clear it. Also, super-kleer KC is REALLY effective at clearing a stubborn wine.

We combine Yorkshire triangle rhubarb juice, with fresh pressed West Country apples to create the cider. The result is a well balanced, zingy cider with a subtle rhubarb finish, that hits all the right senses. It really is a magical marriage of sweet and sour.

Absinthe is an herb-infused alcohol derived from fennel, anise, and the leaves and flowers of a small shrub called wormwood (otherwise known as Artemisia absinthium).

Koskenkorva's rhubarb liqueur, prosecco, and a splash of mineral water. Garnish with an orange slice, or maybe a rhubarb stalk if it's in season.

FRANGELICO TANTALIZES THE SENSES WITH A RICH HAZELNUT FLAVOR THAT COMES FROM THE HAZELNUTS FROM ITALY. THEY ARE BIGGER, PLUMPER AND MORE UNIFORM, PERFECT FOR TOASTING AND WITHOUT A BITTER TASTE, GIVING FRANGELICO ITS SURPRISING GOLDEN SWEETNESS.

Mammoth Strawberry Rhubarb Vodka - Mammoth Distilling.