 Homemade Rhubarb Liqueur – Sweet, Tart & Perfect for Sipping Year-Round
If you’re looking for a unique way to preserve the bright, tangy flavor of rhubarb, this homemade rhubarb liqueur is the answer. It’s sweet, slightly tart, beautifully blushed in color, and incredibly easy to make. Whether you’re a fan of artisanal liqueurs, love DIY kitchen projects, or simply want to create a unique gift or cocktail ingredient, this recipe is worth trying. Plus, it’s a fun way to bottle up spring and enjoy it all year long.Â
What Is Rhubarb and Why Use It in Liqueur?
Rhubarb is a perennial vegetable that’s often treated like a fruit in culinary recipes. With its vibrant pink stalks and distinctively sour taste, it’s best known for pies, jams, and compotes. But did you know rhubarb is also a fantastic base for infused liqueurs?
Because of its tart flavor and rich color, rhubarb pairs beautifully with alcohol and sugar. The result is a balanced, fruity liqueur that’s perfect in spritzers, cocktails, or served neat over ice. It’s an elegant and sustainable way to use excess rhubarb from your garden or farmer’s market haul.
 Ingredients
- 4 cups fresh rhubarb, chopped into ½-inch slices (about 500g)
- Enough high-proof alcohol (like Everclear or another 151-proof spirit) to cover the rhubarb
Tip: You can also use vodka, but the flavor will be milder - 1 to 1½ cups simple syrup, to taste
Simple syrup = equal parts sugar and water, heated until dissolved
Step-by-Step Instructions
Step 1: Prepare the Rhubarb
Start by washing the rhubarb thoroughly under cool running water. Remove any leaves (they’re toxic) and trim off the ends. Chop the stalks into small, even slices—this helps release flavor into the alcohol more effectively.
Step 2: Start the Infusion
Place the chopped rhubarb into a large, clean glass jar (at least 1 quart in size) with a tight-fitting lid. Pour enough alcohol over the rhubarb to completely submerge it. This step is crucial to prevent spoilage or mold.
Seal the jar tightly and store it in a cool, dark place—like a pantry or cabinet.
Step 3: Infuse for 3–4 Weeks
This is where the magic happens. Over the next 3–4 weeks, the alcohol will extract the color, aroma, and tangy essence of the rhubarb. Shake the jar gently every 3–4 days to help the flavors distribute evenly.
You’ll notice the liquid turn a gorgeous pink hue and the rhubarb lose its brightness as it gives up its flavor.
Step 4: Strain the Liquid
After 3 to 4 weeks, it’s time to strain. Pour the contents through a fine-mesh sieve or cheesecloth into a clean bowl or pitcher. You can strain twice for extra clarity. Discard the leftover rhubarb or use it creatively in a compote or spread.
Step 5: Sweeten to Taste
Now that you have a beautifully infused spirit, it’s time to add sweetness. Start by mixing 1 cup of simple syrup into the liqueur and taste it. Want it sweeter? Add more syrup in small amounts until it hits your perfect balance.
You can even infuse your syrup with vanilla, ginger, or citrus zest for added complexity.
Step 6: Bottle and Store
Pour your finished rhubarb liqueur into clean bottles or jars. Seal them tightly and store in the fridge. While it’s ready to drink immediately, letting it rest for a few days helps the flavors meld beautifully.
 How to Serve Rhubarb Liqueur
- Over Ice: Enjoy it chilled in a small glass as a simple, elegant aperitif.
- With Sparkling Water or Tonic: Turn it into a refreshing spritzer.
- In Cocktails: Substitute it for simple syrup or fruit liqueur in margaritas, mojitos, or martinis.
- As a Dessert Drizzle: Pour it over vanilla ice cream, pound cake, or fruit salad.
Pro Tips for Best Results
- Use fresh, bright red rhubarb for maximum color and flavor.
- Don’t skip the shaking—it helps extract flavor more evenly.
- Label your jars with the date you started the infusion to track the timeline.
- Store liqueur in dark-colored bottles if possible, to protect from light.
Nutritional Information (Per 1 oz)
- Calories: Approx. 80 kcal
- Carbs: ~10g (depends on syrup amount)
- Alcohol by Volume: ~25–30% ABV (varies by alcohol and dilution)
Recipe Timing Summary
- Prep Time: 10 minutes
- Infusion Time: 21–30 days
- Total Time: ~1 month
- Yield: About 3–4 cups (depending on syrup and rhubarb water content)
Bonus: Makes a Beautiful DIY Gift
Homemade rhubarb liqueur also makes a thoughtful and elegant homemade gift. Just pour it into decorative bottles, tie with a ribbon and label, and you’ve got a handmade present for birthdays, holidays, or dinner hosts.
How Long Does Rhubarb Liqueur Last?
When stored in the refrigerator in a sealed container, this liqueur will keep for up to 3 months. Just give it a shake before serving.
Final Thoughts
This homemade rhubarb liqueur is a celebration of seasonal flavors and a great introduction to DIY infusions. With its beautiful color, smooth finish, and versatile use in drinks and desserts, it’s a recipe you’ll want to return to every spring. Garlic Butter Steak with Cheesy Herb Pasta