Rhubarb-Vanilla-Vodka

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean the rhubarb (see page 62), wash and cut into pieces of about 2 cm. Mix with sugar in a large pot, cover and leave to stand for about 1 hour.

2. 2

   Bring the rhubarb to the boil while stirring, cover and simmer for 8-10 minutes over medium heat until the rhubarb is cooked soft. Drain rhubarb well in a fine sieve over a pot for about 30 minutes.

3. 3

   Collect the juice (approx. 750 ml juice).

4. 4

   Cut the vanilla pod in half lengthwise with a kitchen knife. Scratch out the pulp with the back of the knife. Add the vanilla pulp, vanilla pod and rock candy to the rhubarb juice. Boil up again while stirring until the sugar has dissolved.

5. 5

   Let it cool down. Remove the vanilla pod, add vodka to the rhubarb syrup and pour into a clean bottle. TIP: After opening, the liqueur should be stored in the refrigerator and sipped out quickly.

6. 6

   Have a good time.