Name: Rhubarb & Vanilla Liqueur
Cook time: 15 min
Total time: 15 min
Cuisine: British
Ingredients: 2 good-sized sticks, or 4 small sticks, of rhubarb (roughly 250 g/9 oz), chopped into small pieces; 1 vanilla pod, sliced lengthways to expose the seeds; 220 g/7¾ oz/1 cup white sugar; 1 x 70 cl bottle of vodka; zest of ½ an orange

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

Brew it Yourself

By Richard Hood and Nick Moyle

Published 2024

About

There can be few better ways of serving freshly cooked rhubarb than with a slosh of sweet, creamy custard: a dessert that has become such a British classic that it has lent its flavour to a boiled sweet* and its name to a daft TV series.** We figured it was a combination worth turning into an alcoholic drink. You can find our recipe for egg-nog (the ‘custard’) on page 170, but you can still enjoy this sweet liqueu