Rhubarb Infused Vodka

Take advantage of this fun vegetable’s short growing season to make my rhubarb infused vodka recipe. That way you can treasure its unique taste for months.

Two bottles of rhubarb vodkaPin

Rhubarb is a vegetable. But since it’s often paired with fruit, we tend to think of it as a fruit. Its stalks are actually more like celery.

I’ve loved rhubarb from the first time I ate it. I find it delicious. And when it’s paired with something like cherries to make this crisp, it makes me want to weep. Like serious ugly-cry type of weeping. That’s how much I love it.

The only thing I hate about rhubarb is that its growing season only lasts a few months.

That’s where this recipe comes in. You can make rhubarb infused vodka and continue to enjoy it long after the pretty red stalks disappear for the year.

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Helpful tips

  • Wash the jar with hot soapy water before using it. But there is no need to sterilize the jar.
  • I also wash the rhubarb with unscented hand soap and a vegetable brush.
  • Use enough rhubarb to measure anywhere up to 3 cups. My 5 stalks ended up being 2.5 cups.
  • Cut the rhubarb in 1/2 – 1 inch slices. They don’t have to be uniform in size so don’t stress.
  • Use the best vodka you can afford as I do think it makes a difference.
  • Let the vodka infuse for a minimum of 4 days and 7 at the maximum.
  • Unlike most other infused alcohol recipes, mine do not call for sugar. It’s not necessary since you will be making cocktails with this delicious infusion and that is when you add sugar.

How to make rhubarb infused vodka

Step one

Gather the ingredients – rhubarb, vodka and a jar.

Rhubarb, vodka and a jar for the infusionPin

Step two

Wash the rhubarb and cut the stalks into 1/2 – 1 inch pieces. Place in jar.

Cut up rhubarb in a jar with vodka in the backgroundPin

Step three

Pour vodka over the rhubarb.

Vodka being poured over the rhubarb into the jarPin

Step four

Pour vodka all the way to the top.

Vodka poured to the top of the jar for the infusionPin

Step five

Cap the jar and let it rest on the counter for 4 days. Gently shake once a day.

Here’s how it looks after it has been infused fully. Notice how pale and leeched the rhubarb is now.

A jar of leeched rhubarb floating at the top and the red infused vodka on the bottomPin

And look at that gorgeous color.

Step six

Place a sieve in a large bowl and gently pour the contents of the jar into the sieve, letting the infusion drain into the bowl.

Rhubarb in a sieve draining with the rhubarb vodka under itPin

Throw the rhubarb away.

Step seven

Transfer the rhubarb infused vodka into a jar or serving bottle.

Vertical view of the two bottles of rhubarb vodkaPin

I hope you enjoyed this rhubarb infused vodka recipe. It’s so delicious! Spruce up your favorite vodka cocktail with this lovely infusion.

And as always, may all your dishes/drinks be delish.

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Two bottles of the infused vodka in vertical viewPin

Rhubarb Infused Vodka

This rhubarb infused vodka is delicious, wtih a nice flavor of rhubarb without being too tart. But there is no added sugar because sugar should be added when you make a cocktail, not when you infuse alcohol.
5 from 4 votes
Print Pin Rate
Course: Cocktails
Cuisine: American
Keyword: infused vodka, rhubarb, rhubarb infused vodka
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cups
Calories: 120kcal

Ingredients

  • 2.5 cups rhubarb (5 medium stalks – washed and cut into 1/2 – 1 inch pieces)
  • 2 cups vodka (approximately, once the rhubarb is added to the jar, pour vodka up to the top of the jar)

Instructions

  • Wash jar in hot soapy water and dry thoroughly
  • Add sliced rhubarb to the jar and fill with vodka
  • Cap and sit on the counter for 4 days. Shake once a day
  • Place sieve in a large bowl and gently pour contents of the jar in the sieve, draining the vodka into the bowl. Throw rhubarb away
  • Bottle or jar the infused vodka
  • Make a cocktail
  • Smile
  • Enjoy
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Notes

I did not add the time it takes to infuse the liquor.
Helpful tips
  • Wash the jar with hot soapy water before using it. But there is no need to sterilize the jar.
  • I also wash the rhubarb with unscented hand soap and a vegetable brush.
  • Use enough rhubarb to measure anywhere up to 3 cups. My 5 stalks ended up being 2.5 cups.
  • Cut the rhubarb in 1/2 – 1 inch slices. They don’t have to be uniform in size so don’t stress.
  • Use the best vodka you can afford as I do think it makes a difference.
  • Let the vodka infuse for a minimum of 4 days and 7 at the maximum.
  • Unlike most infused alcohol, I do not add sugar. There is no need to as you will be making cocktails with this delicious infusion and that is when you add sugar.

Nutrition

Serving: 2g | Calories: 120kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 439mg | Fiber: 3g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 1mg
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16 Comments

  1. I love rhubarb, and I can’t wait to try out this recipe! I know I’m going to love it for sure!

  2. Rhubarb is in season right now. I always just make them into jam or cobbler, but this sounds utterly delicious. And I get to slowly enjoy the vodka even when they are no longer in season. πŸ™‚

    1. Yes! Which is one of the reasons I love making this. I adore rhubarb and want to enjoy it year round. πŸ™‚ Thank you Anita!

  3. Oh my goodness does this look so delicious! I can’t wait to make this! My husband will be so excited to try this! I will be making this later this weekend. Thanks!

  4. We’ve got tons of rhubarb coming, and I’ve got tons of vodka. Summer time sippers, coming right up!

    1. Yay! It’s hard to come by right now, though I did manage some stalks! But I’m hopeful! Thanks you for your comment, Ashley!

  5. Such a great recipe and a combination I would never have imagined. I love rhubarb and would never have thought of pairing it with vodka. This looks divine and quite tasty. Thanks for the idea πŸ™‚

  6. Hi, I have a question rather than a comment. It’s December and the rhubarb has gone to sleep for the winter. I do have frozen rhubarb chunks in the freezer. Would they work in this recipe?

    1. They definitely will Sue. Thanks for your question. One weird thing, is they are starting to sell rhubarb again in the big grocery store and I’m wondering where it’s coming from as I’ve never seen it in December. I hope you enjoy it!

    1. Cheryl, it doesn’t need refrigeration and I actually have a little bit from last year’s batch, so over a year.

    1. No. You don’t need to boil. Just seal it with the lid with the ring. Good luck, Sheila. I hope you enjoy it.