Rhubarb & Vanilla Liqueur

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