Four bottles of homemade Rhubarb schnapps.

In the past, this has happened: I blink, and rhubarb season passes. But in recent years, rhubarb season hasn’t been so fleeting. Rhubarb, in fact, is still in abundance at our little co-op, and I keep buying bundles of it because I found a rhubarb cake I absolutely love (more soon), but also because I love rhubarb schnapps: it is so refreshing poured over ice, topped with seltzer, spritzed with lime.

I’m on my third batch this summer, and I’ve discovered a few things:

  1. In about 3 to 4 weeks (as opposed to 6, which is what the original recipe suggests), it’s done and ready to be bottled.
  2. These grolsch-style bottles are a nice way to store the finished schnapps in.
  3. If you find, after a few days, the hue of the schnapps is barely pink, go find some more rhubarb with pink stalks. Chop it up, and add the pieces to your brew. I did this with my most recent batch. Note: To avoid the hassle, start with the pinkest rhubarb stalks you can find.
  4. If you’re going through the effort, you may as well make a double or near-double batch (see notes in recipe).
  5. Rhubarb schnapps is such a pretty hue and makes a beautiful gift.

I first wrote about this schnapps, (a Nigella recipe), in June four years ago, which still feels late for rhubarb season. The season seems to get longer and longer every year — not sure if this is a good thing or not? — but I can’t say I’m sad to still have access to it. I hope you do, too.

Overhead shot of rhubarb schnapps ingredients: chopped rhubarb, sugar, vodka.

A jar of chopped rhubarb and sugar.

A jar of chopped rhubarb and sugar in a jar, shaken.

A large Mason jar filled with chopped rhubarb, sugar, and vodka.

Jar of rhubarb schnapps in the making: chopped rhubarb, sugar, vodka.

Overhead shot of rhubarb schnapps.

A large jar of rhubarb schnapps.

A jar of rhubarb schnapps with a funnel on top.

Four jars of rhubarb schnapps.

Four bottles of rhubarb schnapps.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Four bottles of homemade rhubarb schnapps.

Rhubarb Schnapps (Double or Single Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Print Recipe
Save Recipe

Description

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.

Ingredients

  • 2 lbs. rhubarb* to yield about 1 1/4 lbs. once cleaned and trimmed
  • 1 1/2 cups sugar
  • 1 liter vodka, cheap is just fine

* Try to buy the brightest pink stalks you can find. See notes. See notes, too, for a double recipe.

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.