Homemade rhubarb tincture with vodka or other strong alcohol is remembered for its light citrus smell, red color and sour-spicy taste. Despite the high strength (more than 30%), it is easy to drink and can be served as an aperitif to increase appetite or as a dessert alcohol (sweeter version).
To prepare the tincture, only fresh red rhubarb stalks are needed, since the roots and leaves contain too much oxalic acid, a high concentration of which harms the kidneys and heart. As an alcohol base, vodka, well-purified odorless moonshine or ethyl alcohol diluted to 40-45% is suitable.
Ingredients:
- vodka (alcohol, moonshine) – 0,5 liters;
- red rhubarb stalk – 250 grams;
- lemon – 1 piece;
- sugar (liquid honey) – 50-150 grams (to taste).
Honey combined with lemon gives a more pleasant aroma than sugar.
rhubarb tincture recipe
1. Wash the rhubarb stalks, cut into cubes with a side of 1-2 cm and put in a container for infusion – a glass bottle or jar.
2. From a lemon washed in hot water and wiped dry, remove the zest – the upper yellow part of the peel without white, bitter pulp. Add the zest to the container, squeeze the juice of half the fruit there.
3. Pour in the alcohol base. Mix, seal tightly.
4. Insist in a dark, warm place for 25 days, shake every 3 days.
5. Filter the finished rhubarb infusion through gauze, squeeze the cake to dryness.
6. Sweeten the drink with sugar or honey to taste. Stir until the sweetener is completely dissolved.
7. Pour the finished homemade rhubarb tincture into bottles for storage, close tightly. Before tasting, leave for 3-5 days in the cellar or refrigerator to stabilize the taste.
If turbidity or sediment appears, filter the drink through cotton wool.
Shelf life away from direct sunlight – 2 years. Fortress – 30-35%. Serve well chilled.
