4. Rhubarb vodka. I plan to get my hands on the first crop of the season (early April here) and and age for two months after bottling so its ready to enjoy in early July, just in time for a beloved annual camp out that has been put on hold for the last two years. Fruit + alcohol, but which fruit, which alcohol? Homemade Rhubarb Infused Vodka Recipe | Kilner Put the chopped rhubarb and sugar in the blender and shake it around a bit to coat. Im glad youre enjoying it, the drink and the process! You might try everclear! Thanks! There is not difference, to me, after 2 months. It smells and looks okay but dont want to make anyone sick! Finally, fill a Collins or highball glass with ice. 800ml gin Method STEP 1 Wash the rhubarb, trim the stalks and discard the base and any leaves. This is a great choice for those who already enjoy sparkling wine and want to try it with a little fruit infusion. Its the kind of book that makes you feel like youve hopped on a plane to fly to Paris to spend long, leisurely afternoons-into-evenings wandering, sipping and tasting this and that, something I had the delight to do almost a year ago in person. Id rather add that in once Im making a cocktail so that I can experiment more with the cordial itself. Get your raspberry gin recipe here! As an Amazon Associate I earn from qualifying purchases. Hi Pam, I tend to use 1.5L (6 cups) 2L (8 cups) jars. 2 Spoon half of the strawberry mixture into blender. Re: sourdough starter and discard, I only make enough so I never need to discard the starter (I use 90g in my loaf and I always have 30g left over every week) and I keep it in the fridge and feed 1x a week (I bake weekly). Thanks Lin, going to make this over the weekend. My friend David Lebovitz, OG food blogger and nine-time author, wrote a book on the iconic cocktails, aperitifs, and cafe traditions of France, including 160 recipes, that came out in March. Thoughts on how much one could get away with reducing the amount of sugar next time? Use a speed peeler to zest the orange into the tray and squeeze over the juice. Seal and store in a dark cupboard for 1-2 weeks, turning or gently shaking every now and then to dissolve the sugar and mix up the rhubarb. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website, storing items in your basket and understanding which sections of the website you find most interesting and useful. Same rhubarb flavor, and you can eat the rhubarb after. Can you add ginger to the roasted rhubarb gin recipe at any point? Rhubarb gin | Jamie Oliver recipes Homemade gin made with rhubarb and ginger is sour and refreshing, and it goes well on ice, with tonic, or in a cocktail. We are no longer supporting IE (Internet Explorer). They are perfectly fine to use after 10-15 minutes, depending on the temperature in the kitchen. Hi Rae, its a pleasure. If you are using a 1L bottle of gin, then you want a jar that can hold at least 1.5L (6 cups). Or outside still okay? , Klasse! If you would like to infuse it for longer, I would go for 2 months, max. Put into a large, clean jar. Leave for 24 hours to macerate. Stir gently with a long wooden spoon. Let me know what you think as you make it and if you do manage to keep it a while. Cut the rhubarb stalks into pieces that are 2 1/2 cm (1 inch) long. Love this recipe. My kitchen runs warm, too, but I dont want to wait the extra few weeks you recommend adding on if you store in the fridge! over 130 smoothies, juices and cocktails. , Did you know that when you sign up to our mailing list, you can enter your birthday for a special treat from us when your birthday comes around? With a long wooden spoon, stir gently. Just strained it after a month and boy, what a delicious drink! 1.5oz rhubarb cordial So I have made this with both vodka and gin, in the fridge each time and never added sugar and its absolutely lovely. Put in a large jar with the sugar. Loving it in these applications: Place coarsely chopped rhubarb in a wide-mouth jar. Rhubarb vodka recipe | BBC Good Food Thank you for the recipe and appreciate your advise! If you absolutely had to pick one, which of the two recipies would you say results in the better flavour? I did however go to a gin tasting pop up the other day which was a lot of fun! Thanks!! This is the perfect drink honestly. I whizzed the leftover rhubarb in a blender, then strained it, pressing hard on the solids. This goes for most fruit (or veg) for infusions. 4-5 sticks of red rhubarb (not green) 1/3-1/2 cup sugar. This year (2021) I tripled the recipe! Make Rhubarb-Infused Vodka - Summit Sips Turn the oven off and leave the jars, bottles and lids . He explains that cafes are the living rooms of Paris, places where artists and writers have long worked, attracted by the heat that their homes lacked, and the wine, and remain places to meet friends outside your too-small apartment, freeing you from having to clean up before people come over. Sometimes you do get a little bubbling, but it shouldnt really ferment. Could I use vodka instead if gin? Shake everything up, cover it, and let it sit overnight. Do you think the long steeping process produces a better result than just making rhubarb simple syrup to add to gin, which would be much faster and wouldnt require all the decanting? Any advice would be appreciated! Cheers, I made this last month, and have just had a taste. Cover and leave for 5 days in a dark cupboard. When my book arrived in early March, I chopped some rhubarb (alas, pre-season and borderline-sketch, sorry, but you should seek out the freshest you can find), and added it to Dingle gin (from our trip to Ireland last year), Cutie easy-to-peel mandarin zest, and sugar in a jar. Simply add gin, lemon juice, rhubarb syrup and egg white (if using) in a cocktail shaker filled three-quarters with ice. Thankyou so much for this recipe! Serve with soda water, tonic, or any other mixer you like. Put the rhubarb in a large jar with the sugar. Add a vanilla pod if you fancy a gin that tastes a little like rhubarb and custard! X. Its a pleasure. Honestly, I am not drinking any alcoholic drinks but I am sure that my friends will like it. Share on Facebook Is there any reason that the grand marnier should be added after the straining instead of at the beginning of the infusion? Its English strawberry season! Im in Singapore so in terms of temperature, it will always be hot! Either. Cover and place in a dark place for 4 weeks. I wanted to give you an update on how this recipe turned out for me. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Because you know rhubarb is a vegetable, dont you? I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. Do you think this would taste too delicious with lime? Can you leave out the grand marnier when aging? As you said the same principle also works well for other fruit, successfully did the same with blackberries (and brown sugar) last year :). Thanks, Yes, absolutely. Well you should like rhubarb but my boyfriend does not like rhubarb and he does not mind this drink :-) Already looking to rhubard season next year. Thanks. Do I have to defrost the rhubarb first? Remove the ends and chop the rhubarb into small pieces. Over time, both the rhubarb and the gin get a lot paler, which isn't as dramatic. Ten years ago: Tangy Spiced Brisket Thank you. (Or maybe Im just sore that my enormous rhubarb plant is almost entirely green.) my rhubarb is about ready for any and all recipes and this one will be perfect. Leave it in a cool, dark place for at least 4 weeks, shaking the jar every week or so, before you try it. Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. I just finished aging mine, made with green rhubarb, and poured some to drink. Hi Mimi, after straining, it should be perfectly fine up to 2 years. One for the long term, and the roasted one for Easter Sunday lunch. Best seasonal spring food. it should be absolutely fine with vodka, just no botanicals to complement the rhubarb. I love you. Is there a difference in taste when you use frozen rhubarb? Put the sugar in a large jar. After two weeks, strain the fruit out of the alcohol using a large soup bag. Yes, you can. This needs to steep for up to 4 weeks to infuse it with the rhubarb flavor, and color. I was so enchanted by your description that I immediately ordered the book (desperately need the fantasy travel to Paris right now), and I noticed that with some of the other infusions the fruit is supposed to be weighted down. Here in Australia, cordial refers to a sweet non-alcoholic syrup that you add to still or sparkling water I think you call it squash or soda syrup? Its high proof is really good for drawing out maximum flavor from fruit. I admit that would not be to hard a task! Shake everything around, put the lid on and leave overnight. Save my name, email, and website in this browser for the next time I comment. Enjoy the day! Sounds interesting. curious if you have suggestions on rhubarb substitutions now that we are mid-summer. You should be alright. Apparently, you can wait this full 1 to 3 months to drink it, for proper aging. We put a little mint in with some sparkling water. Strain the gin through a muslin cloth into a sterilised bottle. Im choosing which 1/2 open bottle to use tomorrow for my rhubarb (and perhaps ginger too) infusion I have middle of the road Prairie gin & Bloom Rose & Jasmine (pink) gin which Im not terrible fond of on its own maybe the infusion will make the Bloom nicer? As the fruit is softer and falling apart when it defrosts, it allows for better movement in and out (osmosis stuff). How fab is that! My only problem is that I just yesterday used some ancient rhubarb in my freezer for your strawberry soda syrup, so now Ill have to find more rhubarb! Use rhubarb syrup in any cocktail recipe that calls for simple syrup. Thirteen years ago: Black Bean Confetti Salad and Margarita Cookies and Tequila Lime Chicken. Rhubarb Vodka Recipe Regardless, its awesome. A friend gave me a bottle of rhubarb and ginger gin, so I dont need to make that, but Im steeping quinces in vodka and await the result with interest. So easy to make! I dont have a large airtight jar. A pleasure, thank you for visiting Alyssa. I used Prairie gin, and I think any mild gin like that is particularly suited to this task. Pour into large nonmetal container. I just bought an N2O infuser and am given to understand that you can use them to i Stanton make infusions like this think Im going to try it. but it wont last too long out of the gin. Leave for 24 hours to macerate. The spirit also has a strong juniper taste and a creamy vanilla finish. I made it last year and promptly forgot about it. Was the month time of cooking the product arrived at by trial and error? Rhubarb Vodka Pie Cocktail I make a cocktail with the same flavors, but no waiting a month. In fact, I forgot about it for two months, until yesterday afternoon. A Christmas Cranberry Gin recipe. Garnish with a strawberry or the cooked rhubarb. Perfect on a hot summer night. Mine just finished steeping, cant wait to have it. Your cookbooks and blog are a happy companion in my kitchen! I have 2 bottles of Gin and was wondering what to do. To drink, strain through a sieve or, if you like a crystal clear pink gin, strain though a double layer of muslin or cheese cloth into a sterilised bottle. I m planning to make the limoncello and vodka next, before all the fruits get expensive. I jumped the gun by about 5 days but it tasted great. 2 teaspoons of stevia if you like your drinks sweet like I do. Can I use frozen rhubarb instead since its not in season? Now I cant find any effin Rhubarb!! Cant wait to try the boozy rhubarb compote Deb mentioned that David does post-brew. Sterilising Jars and Bottles for our Rhubarb and Strawberry Vodka. No need to go spendy, youd be surprised how the straining and filtering (through a coffee filter if you can) really smooths it out. I use corn schnapps (German, comparable to vodka) and add some vanilla as well. Use the same amount as in the other recipe, so 200g (7 oz). I suppose technically then, it doesnt matter when you make it. Def gonna try to make this soon! Wash and dry the rhubarb, then chop it up. stirred with a spoonful of Grand Marnier His book, Drinking French, is marvelous. Im not certain David says to use the freshest, least blemished fruit for preservation so Im not sure how frozen fits in there. Stir everyday. Ours has vanilla in it! Sounds so delicious, rhubarb is one of my absolute favourites in the summer! Just waiting for the forced rhubarb to start appearing at the local. Thanks. Wash the rhubarb and discard any leaves. 258 likes, 13 comments - Mijune Pak (@mijunepak) on Instagram: "NEW kid on the block and its urban and trendy vibes blend in with the neighborhood while standing." Your email address will not be published. Turn the oven on to a cool130C/250F/Gas Mark . Wash the jars, bottles and lids in hot soapy water. Mine looks more amber than pink. I made it in May, forgot about it, strained it in September I think, threw the triple sec in with it, and now I serve it in a cocktail with lemon or orange peel, Lillet Rose, and topped with a bit of tonic. Thanks for sharing this gin recipe. Im not sure how many to add and whether I would need to alter the sugar to accommodate? Rhubarb is in season right now, and although I love it in pies and jams, I wanted to try it in beverage form. Top up each glass with chilled tonic water. This comment is mostly a reminder to myself come April to order Solerno blood orange liqueur. You will only need 2 teaspoons of stevia, I would use the liquid extract, instead of powder, if you can get it. Rhubarb cordial sounds delicious. I have a new batch ready to go but was wondering if last years batch needs to be disposed of? Using their Harrington dry gin as a base, the brand adds tart, full-bodied rhubarb and just a touch of sweet spice, like cinnamon, nutmeg, and cloves, to balance it out. Share by Email. This recipe came at the perfect time as Id just gotten a deal on a ton of rhubarb at the farmers market. Shake, strain over fresh ice in a lowball glass. Hi Jan, yes, you can add ginger with everything else into the jar. Chop the rhubarb into 3cm chunks and place in a 30cm x 35cm roasting tray. Pour the liquid through a cheesecloth-lined fine-mesh sieve into a jug. Light and floral, cocktails made with sweet or dry gin are always a refreshingly good idea! Also, you most definitely can add stevia to it, you only need a small amount of stevia, as its much, much sweeter than sugar. Rhubarb gin recipe - BBC Food Would lemon rind rather than orange work if thats all one has at home? To drink, pour the mixture through a sieve, or if you want a very clear pink gin, pour it through two layers of muslin or cheesecloth into a clean bottle. Pour slowly into a bottle (you can use the original gin bottle). Skim any foam that rises to the top. In this second recipe, we roast the rhubarb to draw out its sweet flavours, and the gin will be ready to drink in 5 days. You will need 4 weeks of infusion time for the first recipe, and 5 days for the second. Place in a sterilised jar. No need to defrost in any way. A friend recommended having it with Fever Tree Elderflower Tonic, and its a fabulous combo. Think of it as an amazing present youre making for your future self! Cant wait to try this. Can I salvage it if I put it in my fridge? The other, is for those of us who are impatient, and want everything NOW! (I have some steeping right now, but on reflection wonder if I chose an unnecessarily complicated method). Im curious about your Weck jaris it a 2L jar? Im going to give you 2 recipes, one for the long term, it will take a month to mature. If not, 1-1 and a half. Leave the jar in a cool, dark place for 3 days, giving it a shake every day to ensure the sugar dissolves. Let syrup cool to room temperature, then press through a fine mesh sieve like this one. Nervous this time as I dont know what brand/type of gin I used for the first DELICIOUS batch. Speaking as a retired writer, this SK blog post is beautifully written and deeply touching. I highly recommend the book. I struggle to get hold of rhubarb where I live but Id love to make this. Or wait for the bottle/jars to cool down? Im curiouswhat size Duralex glasses are you using in these photos? Mine is also MUCH pinker than Debsmaybe because I used blood orange rind? The Shrubarb Cocktail Recipe | Epicurious To serve, pour into small tumblers with a few ice cubes, a twist of orange or tangerine peel, and a splash of sparkling water, tonic, or sparkling wine, as an apritif. Give the rhubarb and sugar a good shake, close the lid tightly, and let it sit overnight. https://www.linsfood.com/raspberry-gin-recipe-fruity-gin-recipe/ Cut thin slices. It's quick and easier to make than pie. Strain the vodka through a square of muslin I do wonder, and I can check to see what David L. thinks, if the parchment round trick would work here. Its been about four days and the rhubarb is essentially a floating block with the tops just peeking above the liquid. Best Easy Gin Mixed Drinks. Rhubarb season has officially begun and our latest recipe is a really simple, yet satisfying project for spring. I suppose there was a fear that it might just infuse the fruit and not the alcohol, but Im not absolutely certain without checking with David L. This cordial was so freaking good! What have you all done with the left over Rhubarb?! Turn the oven on to a cool 130C/250F/Gas Mark . Wash the jars, bottles and lids in hot soapy water. Let me know how it goes. So easy and yummy! I asked David this morning and he said, in fact, frozen should be fine. You can: I am having a laugh, though, at the paper sacks being served with butter and jam. Haha, you are absolutely right! But alas, I am pregnant. Im also pregnant, so I feel your pain on this one. Homemade Rhubarb Gin (or Vodka) - Becketts Farm For those wondering about the sinkingmy rhubarb didnt sink until day 16, lol. cant wait to add this to the cocktail hour (in a month). Cover and let steep in a dark place (cupboard, pantry, cellar) for 3 to 4 weeks. You might want to check out the comment guidelines before chiming in. If I can find more rhubarb Im making another batch tomorrow fantastic Mothers Day drink with champagne finished the entire bottle between the four of us! With all that lovely gin acting as a preservative, I think you are good to go. I love your asterisk notations and I cant seem to find it. Hello, I would like to make this Rhubarb & Ginger recipe. This is a timely post! Stir the rhubarb liquid and honey-water to combine. however, your rhubarb gin will lose its colour over time, becoming slightly paler. . When Im in a hurry, I take the hot bottles out and place them upright on a trivet. Thanks for posting it! With a split personality; it thinks its a fruit. Also, in a humid country with 28degree weather all year round, should the mixture be left in the refrigerator instead? 1. Place into a large jar. Ive never used Stevia before but will see if I can get the liquid extract.can you also advise how many drops of it would be required per litre of gin please? Thank you for your reply in England after Christmas we have forced rhubarb which is the best so will wait for that. Rhubarb Slush - Preserving My Sanity Serving suggestions We have a range of lovely tonics, sodas and lemonades in our Farm Shop which would compliment this homemade gin. I only had a 1.5 Q jar, and everything just fit, so I cant add any more gin, but even if I did, it wouldnt change the degree of submersion. Hi Azlin, Thanks for the recipies, I have my rhubarb and ginger ready!!! Oh I LOVE rhubarb gin but have never made our own! Makes 1 cocktail For the ginger-rhubarb shrub: 2 pounds rhubarb, cut into 1/4" pieces (about 6 cups) 1 (7-inch) piece ginger, unpeeled, cut into 1/4" coins (about 1/4 cup) 3/4 cup apple cider. Or vegetable. Cover and let sit for 3 to 4 weeks in a dark place (cupboard, pantry, cellar). Thank you, Gareth. Its availability is off & on. The raspberries will definitely work with the rhubarb. Im currently using it to make lemoncello currently :). Start with a quarter, and add more as you stir to dissolve. I cant get fresh rhubarb at this time of year so Ive bought 1.5kg of frozen. whip some double (thick) cream and have it that way. of rhubarb to my family and still more coming. Thanks for the how-to on this. The colour may lighten, and the flavour may mellow slightly, but itll still be delicious. I was never a fan of rhubarb but it seems to be on everything now and its starting to get me to actually truly like it! How do we think frozen rhubarb would hold up? Id be interested to try this version! Would vodka be an appropriate substitute? David wastes no time dropping us into Paris at dawn, right around the time wed be stumbling off a too-brief-to-be-restful redeye, where the lights in cafes are flickering on, followed by the coffee machines. Shake or stir the jar daily. Please enable Strictly Necessary Cookies first so that we can save your preferences! Hi Maisey, I m so glad you enjoyed it. Cheers! I was 7 months pregnant and remembered drooling longingly over this recipe, so directed her here. Hi Marv, none at all, in terms of flavour. Simmered til mush. Sorry for all the questions.complete novice. Leave for about 4 weeks before drinking. This channel is designed to offer insight and background on the science, art and practice of Mushy rhubarb tastes great with mascarpone cheese or ice cream as a dessert. I let it sit 20 days so far. Keeping this cookie enabled helps us to improve our website. To drink, pour the mixture through a sieve, or if you want a very clear pink gin, pour it through two layers of muslin or cheesecloth into a clean bottle. The gin won't go bad if you keep it for a long time, but the rhubarb flavour will fade a little. Thank you for all your great recipes!! Cut each stalk into 3-cm-long pieces. i have a bottle of navy strength gin that i need to kill this seems like the perfect way to do it! its a layer with only little bits floating above the liquid. Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Cheers. Step two Wash the rhubarb and cut the stalks into 1/2 - 1 inch pieces. Your email address will not be published. Or any other fruit infused gin. Method STEP 1 Put the rhubarb in a 2-litre sterilised preserving jar or bottle, then pour in the vodka and sugar. Super-easy rhubarb vodka recipe | delicious. magazine Hi Allan, definitely rhubarb and ginger! My boyfriends parents live a little south of there and we visit them every year. My question is, when is rhubarb season (perhaps this is a silly question)? It is hands down my favorite. I definitely agree that it is often the homemade dishes and drinks that are best and I have to say that I have never tried Rhubarb Gin before. I should know better, but I still dont make enough! About 200g (14 oz) will be perfect for the recipe here, for a very gingery rhubarb gin! Hi Lin, can I make this with frozen rhubarb? I made this a month ago Azlin. Just done 2 batches, quick and slow. Get the best gin you can afford to make your rhubarb gin. Naturally, we rechristened it the RAMONA CORDIAL (my daughters name) and drank to motherhood and to my daughters health. WOW this tastes AMAZING. Top with club soda, garnish with a lemon slice and serve! Leave it to steep for a few more weeks to get a stronger rhubarb taste.
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