Make your own rhubarb liqueur with this simple recipe. Try adding a splash to a glass of prosecco for a delicious cocktail.
Cook the rhubarb in a saucepan with a splash of water for 10-15 minutes, over a gentle heat. Strain the rhubarb through a sieve. (Use the rhubarb pulp for another recipe.)
Mix the strained juice, vodka and sugar together in a large jug, then pour the mixture into a sterilised bottle.
Store the bottle in a cool, dark place for at least six weeks. Gently tip the bottle every so often to ensure that all the sugar has dissolved.
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