Rhubarb Vodka
This homemade rhubarb vodka is tart, pink, and simple to make with just fresh rhubarb and a bottle of vodka. Let time do the work, then pour it with soda, tonic, lemonade, or a squeeze of lime.
- Total time
- 10 min
- Yield
- 25 servings (1 ounce each)
- Difficulty
- Easy
Prep 10mCook 0mDrinks
Rhubarb vodka is one of the easiest ways to save rhubarb’s bright spring flavor. You do not need to cook anything. The chopped stalks simply steep in vodka until the color and tart flavor move into the spirit.
This version is unsweetened, which makes it flexible. Use it in spritzes, cocktails, or mixed with lemonade, then add simple syrup only if you want a sweeter drink.
Choose firm, fresh rhubarb stalks that are pink to red if you want the prettiest color. Green rhubarb tastes fine too, but the finished vodka will be paler.
01What you'll need
Ingredients
4 items · 25 servings (1 ounce each)
- 1 pound fresh rhubarb stalks, leaves removed and discarded
- 1 bottle vodka, 750 ml, preferably 80-proof and mid-priced
- Optional for serving: simple syrup, soda water, tonic water, lemonade, lime wedges, or mint sprigs out of nutrition 계산됐음
- Optional: 1 strip lemon zest, with no white pith, for a brighter citrus note
02How to make it
Step-by-step
1. Trim the rhubarb
Cut off and discard any leaves, if attached. Rhubarb leaves are not safe to eat. Rinse the stalks well, then trim away dry ends.
2. Chop the stalks
Slice the rhubarb into 1/2-inch pieces. Smaller pieces give the vodka more surface area, which helps the flavor infuse faster.
3. Fill a clean jar
Put the chopped rhubarb into a clean 1-quart glass jar or other nonreactive container. Nonreactive means glass or food-safe plastic, not metal that can affect flavor.
4. Add the vodka
Pour the vodka over the rhubarb until the pieces are fully covered. Add the lemon zest now, if using. Seal the jar tightly.
5. Steep in a cool spot
Set the jar in a cool, dark place for 3 to 7 days. Shake it gently once a day. Taste after day 3; the flavor should be tart and fruity, with a pale pink to rosy color.
6. Strain the vodka
Pour the mixture through a fine-mesh strainer into a bowl or measuring cup. For a clearer vodka, strain again through a coffee filter or a few layers of cheesecloth. Discard the rhubarb solids.
7. Bottle and chill
Transfer the strained rhubarb vodka to a clean bottle. Label it with the date, then refrigerate or store in a cool, dark cabinet.
8. Serve simply
Pour 1 ounce over ice and top with soda water, tonic, or lemonade. Taste before sweetening. If you want a softer drink, add a little simple syrup.
03From our kitchen
Cook's tips
- Make-ahead: Rhubarb vodka needs at least 3 days to infuse, but 5 to 7 days gives a stronger color and flavor. After a week, strain it so the rhubarb does not turn dull or woody-tasting.
- Storage: Keep strained rhubarb vodka in a clean sealed bottle in the refrigerator or a cool, dark cabinet. For the freshest flavor and color, use it within 3 months.
- Sweetening: This recipe is unsweetened. To make it lightly sweet, stir 1 to 2 teaspoons simple syrup into each drink, or add up to 1/2 cup simple syrup to the whole strained batch.
- Vodka choice: Use a smooth, mid-priced vodka. Expensive vodka is not necessary, but very harsh vodka will still taste harsh after infusing.
- Color note: Red or pink rhubarb makes a brighter drink. Green rhubarb has the same tart flavor but will make a paler infusion.
- Do not use the leaves: Rhubarb leaves contain compounds that are unsafe to eat. Use the stalks only.
Cook's note
Nutrition is estimated for 1 ounce of the strained, unsweetened vodka. The rhubarb is used for infusion and then discarded, so its calories and fiber are not counted in the final drink. Optional mixers and sweeteners are not included.
04Frequently asked
Questions & answers
How long should rhubarb steep in vodka?
Plan on 3 to 7 days. Taste after 3 days if your rhubarb is very red or finely chopped. Strain by day 7 for a clean, fresh flavor.
Can I add sugar to the jar while it infuses?
You can, but it is easier to control sweetness after straining. Add simple syrup to individual drinks, or stir simple syrup into the whole batch once you know how tart the vodka tastes.
Why did my rhubarb vodka turn cloudy?
A little cloudiness is normal, especially if the fruit was soft or shaken often. For a clearer finish, strain it through a coffee filter. The flavor is still fine if it smells fresh and clean.
Can I use frozen rhubarb?
Yes. Thaw it first and include any juices from the thawed rhubarb. Frozen rhubarb may infuse a bit faster because freezing breaks down the stalks.
What do I mix with rhubarb vodka?
Try soda water and lime for a light spritz, lemonade for a sweet-tart drink, tonic for a sharper cocktail, or ginger beer for a spicier mixer.
05Per serving
Nutrition facts
Nutrition Facts
25 servings (1 ounce each)
Amount per serving
% Daily Value*
- Total Fat0 g
- 0%
- Saturated Fat0 g
- 0%
- Cholesterol0 mg
- 0%
- Sodium0 mg
- 0%
- Total Carbohydrate0 g
- 0%
- Dietary Fiber0 g
- 0%
- Total Sugars0 g
- Protein0 g
- 0%
- Vitamin D0 mcg
- 0%
- Calcium0 mg
- 0%
- Iron0 mg
- 0%
- Potassium0 mg
- 0%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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