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)


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.