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Four bottles of homemade rhubarb schnapps.

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.


  • 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.


  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.