If you love crafting your own spirits or want to add a unique, fruity twist to your home bar, Rhubarb Liqueur is a vibrant and refreshing choice. This liqueur captures the tartness of fresh rhubarb perfectly balanced with the warming zing of fresh ginger and the bright citrus notes from orange peel. Infused into good-quality vodka and sweetened with simple syrup, it creates a beautifully pink, flavorful liqueur that’s perfect for sipping straight, mixing into cocktails, or gifting to friends.

Making rhubarb liqueur at home allows you to enjoy the fresh, natural flavors of spring and summer long after the harvest is gone. The process is simple and requires just a handful of ingredients, yet the result is a complex, aromatic drink that tastes like it took hours of professional craftsmanship. Whether you’re a seasoned home distiller or just starting out with infusions, this recipe is approachable and highly rewarding.

Homemade rhubarb liqueur is also incredibly versatile—use it to brighten up sparkling wine, add character to a gin cocktail, or drizzle over desserts like ice cream and cakes. It’s a delicious way to celebrate rhubarb season and bring a splash of color and flavor to your drinks cabinet.

Why You’ll Love This Recipe

Fresh and Fruity Flavor: The natural tartness of rhubarb shines with complementary citrus and ginger warmth.
Easy to Make at Home: Requires simple ingredients and no special equipment.
Versatile Ingredient: Use in cocktails, desserts, or enjoy on its own.
Customizable Sweetness: Adjust simple syrup levels to suit your taste.
Beautiful Color: The vibrant pink hue makes it a stunning addition to any drink.

Ingredients

Fresh rhubarb (peeled and chopped into 1-inch pieces)
Fresh ginger (cut into 1/4-inch pieces)
Oranges (peel cut into long strips)
Good quality vodka
White sugar
Water

Variations

Spice It Up: Add a cinnamon stick or star anise during infusion for a warm spice note.
Use Different Citrus: Substitute orange peel with lemon or grapefruit zest for a different twist.
Herbal Infusion: Add fresh herbs like rosemary or thyme for an aromatic edge.
Less Sweet: Reduce sugar in the simple syrup to make a drier liqueur.
Sparkling Rhubarb: Mix finished liqueur with sparkling water for a refreshing spritz.

How to Make the Recipe

Step 1: Prepare Simple Syrup

Combine white sugar and water in a saucepan. Heat gently, stirring, until sugar dissolves completely. Remove from heat and let cool.

Step 2: Prepare Ingredients

Peel and chop rhubarb into 1-inch pieces. Cut fresh ginger into thin 1/4-inch slices. Peel oranges, cutting the peel into long strips, avoiding the bitter white pith.

Step 3: Combine in Jar

In a large glass jar, add the rhubarb, ginger, and orange peel. Pour vodka over the ingredients, ensuring they’re fully submerged.

Step 4: Infuse

Seal the jar tightly and store in a cool, dark place. Shake the jar gently every day or two. Allow the mixture to infuse for 2 to 3 weeks until vibrant pink and flavorful.

Step 5: Strain and Sweeten

Strain the infusion through a fine mesh sieve or cheesecloth to remove solids. Stir in cooled simple syrup to taste.

Step 6: Bottle and Age

Pour the finished liqueur into clean bottles. For best flavor, let it age for another week before serving.

Tips for Making the Recipe

Use fresh, firm rhubarb for the best flavor and color.
Avoid white pith from orange peel to prevent bitterness.
Shake the jar gently during infusion to encourage flavor extraction.
Adjust sweetness gradually — start with less syrup and add more as needed.
Store liqueur in a cool, dark place to preserve its vibrant color and taste.

How to Serve

Enjoy rhubarb liqueur chilled on its own, over ice, or as a colorful addition to cocktails like spritzers, gimlets, or vodka sodas. It also works beautifully drizzled over vanilla ice cream or mixed into fruit salads for a boozy twist.

Make Ahead and Storage

Storing Leftovers

Store rhubarb liqueur in sealed glass bottles or jars in a cool, dark place. It will keep for up to 6 months.

Freezing

Freezing is not recommended as it may affect the flavor and texture.

Reheating

No reheating needed—serve cold or at room temperature based on preference.

FAQs

1. How long does it take to make rhubarb liqueur?

Infusion takes about 2–3 weeks, plus optional aging for another week.

2. Can I use frozen rhubarb?

Fresh is preferred for best flavor and color, but frozen can work in a pinch.

3. What vodka should I use?

Use a good quality, neutral vodka for the best results.

4. Can I make this liqueur with other spirits?

Yes, gin or white rum can be interesting alternatives.

5. How sweet is this liqueur?

Sweetness can be adjusted by varying the amount of simple syrup added.

6. How do I avoid bitterness?

Avoid the white pith when peeling oranges, and don’t over-infuse the orange peel.

7. Can I add other flavors?

Yes, spices like cinnamon or herbs like rosemary work well.

8. How should I store the liqueur?

Keep in a cool, dark place in a sealed bottle or jar.

9. Does the liqueur need to be refrigerated?

No, but refrigeration can help preserve freshness after opening.

10. How long will the liqueur last?

Stored properly, it can last up to 6 months without losing flavor.

Conclusion

Homemade rhubarb liqueur is a delightful way to capture the fresh, tart flavors of rhubarb with bright citrus and spicy ginger undertones. Easy to make and endlessly versatile, this liqueur adds a splash of color and flavor to cocktails, desserts, or simply enjoyed on its own. Whether for gifting or your own enjoyment, it’s a charming, flavorful addition to any home bar that celebrates seasonal ingredients with a touch of creativity.