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Rhubarb Schnapps

  • Author: Meagan


How could this not be fabulous?  As anyone who reads this knows, I own innumerable cookbooks and when I have a bit of time, I find it super relaxing to go through old favorites.  Found (again), in Diana Henry’s book, ‘Salt Sugar Smoke’, there are a zillion ways to enjoy this – simply with soda or even as a substitution in a favorite cocktail (like a Crop Top!)…but you need to get it started straight away!



For approximately 1.5 L;

2 to 3 pounds young rhubarb, trimmed and cut into 1-inch lengths

1 1/4 c. sugar

1 bottle (750 mL) vodka


Fill your jar(s) with the rhubarb, add in all of the sugar and give it a good shake.  I filled my 1 L jar with the rhubarb and sugar and then removed a third to my half litre jar after it had macerated overnight so that all of the vodka would fit.

Leave the rhubarb/sugar mix to macerate overnight, but give it a good shake when you think about it – in the morning, separate into 2 jars if you need to and then evenly distribute the vodka.  Give one or both schnapps’ vessels a good shake and then continue to randomly do so throughout the day until the sugar has completely dissolved.

Leave the jars to sit for about 4 weeks.

When you’re ready to try this hot pink concoction, strain or scoop the schnapps out as you wish and imbibe as you please – such a perfect summer beverage! – enjoy!



From Meagan's Kitchen

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