Rhubarb Schnapps

Preparation info

    • Difficulty


Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

At the star, we’ve become quite well-known for our range of “liquers”, home-made of course, using the hedgerows for inspiration, be they our world-famous ginger parkin, gin-poached gooseberries, tweaking the silvers of crimson-red roe deer, sloe gin cocktails adding a suave accompainment to game terrines or “Singin’ Johnnie”, a blend of whisky and redcurrants - doing a duet with the game faggots... only in the sticks, I hear you cry!!


First of the season forced Yorkshire rhubarb is the best. Its vibrant pink hue gives a lovely glow.

Stew down the rhubarb with a little splash of water, place on lid on top and cook for 10 to 15 minutes. Strain the juice from the pulp through a fine sieve - set the fruit aside and use for a compôte. Add the vodka and sugar, mix thoroughly and pour into a large bottle or another suitable vessel. For the first few days tip and turn the bottles to ensure all the sugar is dissolved, then store out of sunlight and out of harm’s way!! Drink after approx 6 weeks at the earliest