Rhubarb Schnapps

Preparation info
    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About

The Star at Harome


  • 2 kg of rhubarb, roughly chopped
  • 1 kg granulated sugar
  • 1.5


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 a 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 to the juice, mix thoroughly and pour into a large bottle or anot