Saturday, October 14, 2006
Finally! It was hard to wait the recommended 6 weeks to taste my rhubarb schnapps, but made cracking open the jar late this afternoon all the more fun. The light, aromatic liquor tastes like sweet-sour cotton candy. I drank my first taste straight, but think it would work nicely with soda water on a hot day or over ice cream.
As long as you have patience, the process couldn't be easier. I took my recipe from Nigella Lawson's How to Be a Domestic Goddess, and the ratio is approximately 2 lbs rhubarb to 1 1/2 cups sugar to 1 liter vodka. Cut the rhubarb into 1 1/2 inch pieces, place in a sterilized jar, add sugar, pour vodka over to fill the jar, cover tightly, and shake, shake, shake. Put the jars somewhere cool and dark for at least 6 weeks (I put mine in the fridge), and shake it well on occasion. And force yourself to wait!