Rhubarb liqueur recipe

We have an abundance of beautiful, bright pink rhubarb overtaking our allotment at the moment and as the days starts to get longer I couldn’t think of anything nicer than making our own rhubarb liqueur for those summer evenings to enhance a gin and tonic or to add to a cold glass of bubbles.


  • 6 tablespoons sugar
  • 60ml water
  • 680g rhubarb
  • 700ml cups vodka
  • 120ml cup Grand Marnier or other orange-flavored liqueur

How to make it:

  1. Bring the sugar and water to boil, stirring until the sugar dissolves. Allow it to cool.
  2. Coarsely chop your rhubarb into 1 inch chunks and add it into a large jar.
  3. Pour in the vodka, Grand Marnier and cooled syrup. Stir and leave in the jar for 2-3 weeks until the rhubarb has infused the liquid (turning upside down every few days).
  4. Strain liquid through a sieve to remove any solids.

Tip: Always sterilize glass jars or bottles before use.



Rhubarb liqueur recipe

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