Rhubarb Schnapps (Double or Single Recipe)
From Nigella Lawson's How to Be a Domestic Goddess Recently I made a double batch, which filled 4 of these bottles nicely. It is so pretty and makes such a nice gift—people are always so thrilled. Here are the proportions for a near-double batch: 3+ lbs. rhubarb to yield about 2.25 lbs. trimmed/cut 2.5 cups sugar 1.75 L bottle vodka Notes: When I made this recently, I realized after a few days the color had been leeched from the rhubarb but the hue of the schnapps was not very vibrant. This was because I had started with rhubarb that wasn't very pink to begin with. So, I bought some more rhubarb—the brightest pink stalks I could find—chopped them up and added them to the jar... worked like a charm. SO, try, if you can, to start with pink stalks.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
- 2 lb . rhubarb* to yield about 1 1/4 lbs. once cleaned and trimmed
- 1+1/2 cup sugar
- 1 l vodka, cheap is just fine
Instructions
- 1
Chop the rhubarb and place in a large, sealable jar. Add the sugar. Shake. Add the vodka.
- 2
Close the lid, put the jar somewhere cool and dark 3 to 4 weeks and up to 6 months. If you remember, shake the jars every so often.
- 3
Strain schnapps into a pitcher; then pour into a bottle or bottles.