Homemade Rhubarb (Vargas and Gulling) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Cordials From Your Kitchen by Pattie Vargas and Rich Gulling:

• 1 1/2 cups water
• 4 cups fresh rhubarb, cut into 1-inch pieces
• 3 cups sugar
• 1 teaspoon orange zest
• 2 cups 100-proof vodka
• 2 cups white zinfanfel or other rosé wine

Bring water, rhubarb, sugar and orange zest to a boil over medium-high heat, stirring constantly to prevent scorching. When sugar is dissolved, remove from heat and let stand until just warm. Pour into clean 2-quart jar with tight-fitting lid. Add vodka and wine. Cover and let stand in a cool, dark place for 2 weeks.

Strain and filter, discard solids. Return liqueur to a clean container, cover, and let stand for 2 more weeks. Filter into final container (e.g. bottle).

Variation: Try adding 1 cup crushed strawberries to the cooked rhubarb.