Homemade Rhubarb Schnapps (Rhubarb Liqueur)
Rhubarb schnapps is a simple homemade fruity liqueur made with just rhubarb, sugar and vodka. I often add a little ginger too, but that's completely optional. It couldn't be easier to make, although you do need a bit of patience while it infuses and matures.
Servings: 15 servings
Calories: 108kcal
Ingredients
- 450 g rhubarb trimmed sticks
- 150 g white sugar
- 500 ml vodka
- 4 cm root ginger 1 ½ inch sq (optional)
Instructions
- Top and tail the rhubarb, then cut into 1 cm (half inch) slices.450 g rhubarb
- Place in a litre jar which has a tight fitting lid. A clip top jar is ideal.
- Scrub, but don't peel the ginger, if using. Chop it roughly, then add to the jar.4 cm root ginger
- Sprinkle the sugar over the top, then pour in the vodka. Top up with more vodka if required.150 g white sugar, 500 ml vodka
- Seal the jar, then give it a good shake.
- Place somewhere cool and dark. It doesn't have to be black, but away from the sun and too much light is good.
- Give the jar a shake every day until the sugar is fully dissolved.
- Let the rhubarb infuse for at least two months, but the longer you leave it the better it will be. Four to five months is ideal. Just give an occasional shake.
- When you can't wait any longer, strain the liquid into sterilised bottles or bottle. Use a fine sieve placed over a funnel to do this. Leave the rhubarb slices to drain, but don't be tempted to squash them down to get more liquid out. If you do this the schnapps will be cloudy rather than clear and it may not last as long.
- Seal the bottles well and store in a cool dark place, although it's also fine to drink straight away.
Notes
Taste test after a month or so. If the liqueur isn't sweet enough for you, add a bit more sugar.
It's difficult to be exact with both quantities and yield as it will depend on exactly how much rhubarb, sugar and vodka you use and how much liquid the rhubarb yields. You should get around 750ml.
Don't discard the spent rhubarb, you can still poach it or turn it into a crumble.
Rhubarb schnapps keeps for years and just gets better the more it matures. The colour, changes over time from pink to amber, but that's absolutely fine.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Serving: 50ml | Calories: 108kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 88mg | Fiber: 1g | Sugar: 10g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.1mg