Two is better.
These mason jars are on the largish side, the more, the better. This is a recipe that luckily really can't go wrong. It goes like this:
1 bottle of decent vodka OR Bombay Sapphire gin
app. 200 grams sugar (I use organic cane sugar)
Place the above ingredients in a large jar. Fill the remaining space up with diced rhubarb.
Shake daily for 4-6 weeks, keep in a cool, dark spot.
Strain.
Enjoy straight up.
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5 comments:
oooooeee do i wanna try that! YUUUUM!
Sheer brilliance!
We've been given a lot of fresh home-grown rhubarb by the mother in law. I've never really had rhubarb - let alone do I know what to do with it. Gin is Mikkel's favourite so I think I know what I'm going to do with the rhubarb now. Thank you!
It's really good! Also, I forgot to write to strain it before consumption.
Another really fab rhubarb recipe is this:
http://cphfoodfollies.blogspot.com/2010/04/rah-rah-rhubarb.html
If you don't have buttermilk, regular milk or yoghurt with added lemon/vinegar will do. Really yummy cake. Off to make one now!
Oh ooh! Or, Deb at Smitten Kitchen has these babies going on too. Might give this a try within the week.
http://smittenkitchen.com/2010/05/rustic-rhubarb-tarts/
I made this last year and still have some. Delicious. So is the lemon one, the strawberry one, the raspberry one and the vanilla one.
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