How to drink Rhubarb

Rhubarb is great to drink.  The tartness of it makes a refreshing taste for summer heat in combination with a touch of sugar og honey for sweetening, lemon juice and even a touch of Ginger for a more spicy version.  I find that it is really easy to just trow it in a pot and improvise, but here are a few recipes that I am going to give in my talk about Rhubarb.

I have posted this recipe before, but it is the only one that I've posted without having made it myself. My excuse is that I wanted to try it, but it takes a long time to be ready so I thought I'd post it so that I didn't loose the recipe. Unfortunately I can't remember where I got it from. But here is is, a little boozy treat for those who like that sort of thing. I have to say that the taste of this isn't really all that much Rhubarb, but rather a sweet something that I can't put my hand on. But it still might make an interesting gift.

Rhubarb liquor
This recipe is for about 6 dl. and takes about 4 weeks to do.

5 dl / 2 cups Rhubarb pieces
4 dl / 1 3/4 cup vodka
1 vanilla pod
1,5 -2 dl (3/4 cup more or less) simple syrup

Put the Rhubarb into a jar. Pour the vodka into the jar, put a lid on and shake for a few minutes.
Let this stand for about 2 weeks and shake every now and again. Add the vanilla pod.
After about 4 week you sieve the booze, add the simple syrup and stir well. Taste and add more syrup as you like.  Let this stand for about a month to let the flavours mellow.

I didn't find that it mellows that much, but I did let a piece of vanilla pod stay in the bottle and I think I probably shouldn't have.  There might just be a tad too much vanilla taste.

Rhubarb syrup is great to make because it can be made into drinks and to make pink lemonade.  I like this recipe which I got at Miss Print blog.  The syrup can also be used in cocktails if one wants to.  The recipe for syrup is something like this:

1 cup rhubarb (washed and dried) cut into 1/2 inch pieces
1 1/4 cups water
1 cup sugar

Put all ingredients into a saucepan and stir. Bring mixture to a boil, stirring occasionally.
Once mixture has boiled, turn down the heat and simmer for 20-25 minutes until the rhubarb is soft and the red colour has bled in.  Sieve the mixture and pour into a bottle and let it cool.  This should keep for a few weeks in the fridge.

The recipe can be tweaked a bit.  I like to add some lemon juice and occationally a piece of ginger to make it slightly more interesting.  Use as sauce on ice cream, as a drink concentrate and mix with still or sparkling water.  Pour into lemonade to make it pink.  Or slosh some vodka into it to make a boozy drink.

I am now in the process of making a third recipe.  The name is lovely, so I had to try it: Rhubarb champagne and I found it on an Australian site: Just like my nan made

Rhubarb champagne

2lb rhubarb
1 sliced lemon
8 pints of cold water
1 lb sugar
1 dessert spoon of vinegar

Wash rhubarb and cut up roughly, add sugar, finely sliced lemon, vinegar & water.  Let stand for 24 hours, stirring occasionally to dissolve the sugar.  Sieve and pour into plastic bottle and close them.  Used soft drinks bottles are ideal.  Let stand for a few days.  This will start to ferment and becomes alchoholic after 2 weeks.  Before that it is a fizzy sweet drink, probably a bit like my Ginger ale.

This needs to be put in the fridge to stop fermentation.  Do that when you like the taste.

I can't wait to try this one, it sounds really interesting and I'll be sure to add my verdict to this post.
But on to other things Rhubarb...

UPDATE:  I really like the "champagne".  It tastes quite sophisticated and unlike any other rhubarb drink I've tasted.  The name isn't that far off.


  1. Rhubarb Champagne is a great title for a book :) Afterall your delicious sounding rhubarb recipes, I am going to climb that brickety brack fence of the abandoned garden and grab some rhubarb before the slugs get to it. The liquor sounds interesting..I've made Fir Liquor this year. Not only does it rhyme, but it taste incredibly good! Made with young tips of fir trees and the same way as your rhubarb liquor recipe.

  2. Doesn't it sound good:) And Cocobong, of course you need to rescue that Rhubarb. I love the fir tip liquor. I may just be in time to make some.


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