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.
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.
Step two
Wash the rhubarb and cut the stalks into 1/2 – 1 inch pieces. Place in jar.
Step three
Pour vodka over the rhubarb.
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Step four
Pour vodka all the way to the top.
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.
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.
Throw the rhubarb away.
Step seven
Transfer the rhubarb infused vodka into a jar or serving bottle.
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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Rhubarb Infused Vodka
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
Equipment
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- 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
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love rhubarb, and this was delicious!
Thank you for your comment, Jordan!
Rhubarb is in season right now. I always just make them into jam or cobbler, but I took a chance on this. And now I get to slowly enjoy the vodka even when they are no longer in season. 🙂
Yes! Which is one of the reasons I love making this. I adore rhubarb and want to enjoy it year round. 🙂 Thank you Anita!
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!
Thanks Beth! This is my second favorite infusion by just a smidge! I hope you enjoy it.
We had tons of rhubarb, and now I have tons of vodka. Summertime sippers, coming right up!
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!
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?
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!
Did you thaw the rhubarb before hand and strain off the fluid first? I’m a little late for fresh rhubarb and thought I’d like to try making for a Christmas gift using frozen. Did it turn out good?
I’m not sure Sue will answer, but if I were you, I would thaw the rhubarb, strain it, and blot it with a paper towel before using it in the vodka. I hope this helps, Kathy.
Sounds lovely! Does it need refrigeration upon completion? How long does it last?
Cheryl, it doesn’t need refrigeration and I actually have a little bit from last year’s batch, so over a year.
Do you boil and seal the lid or just a lid with ring?
No. You don’t need to boil. Just seal it with the lid with the ring. Good luck, Sheila. I hope you enjoy it.
Can’t wait to try this. I’m a rhubarb fanatic! Question: Gin is really my cocktail of choice. I *think* this would also be a good combination with rhubarb. What do you think?
I feel vodka is a better choice, only because gin is so botanical. But, with that said, I bet it would work as well.
I’ve made sugar free rhubarb gin and it’s delightful too.
That sounds awesome, Joy! Thanks for letting me know.