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TL;DR (Quick-Answer Box)
- What it is: A three-ingredient, pale-pink liqueur made by steeping rhubarb, sugar, and vodka. (Party in your mouth!)
- Why you’ll love it: Big spring flavor, gorgeous color, perfect in spritzers or as a DIY gift.
- How to make it: Macerate the rhubarb in sugar overnight, add vodka, then let it sit 4 weeks, strain. Patience pays. Strain it several times until clear.
- How to use it: Sip it straight up, as a mixer, or in club soda.
This homemade rhubarb vodka recipe is adapted from the utterly elegant Diana Henry, whose Salt, Sugar, Smoke is a treasure trove of preserved pleasure. Her rhubarb schnapps was my starting point, but—as is my habit—I tinkered.
I’ve bumped up the amount of rhubarb for a bigger slap of fruit, and I offer a flexible sugar range because, well, not everyone wants her tipple teetering on syrupy as I do. I also lean into the liqueur side of the spectrum here, both in sweetness and name—“vodka” is simply clearer for U.S. readers than the transatlantic schnapps / snapps / schnaps terminology maze she lovingly maps out.
And unlike Diana’s suggestion for a cheesecloth strain, I guide you to avoid squeezing the solids (cloudy booze is my nemesis). Instead, I recommend letting gravity do its thing—ideally several times through unbleached coffee filters or, better yet, Chemex filters—for vodka that pours winkingly clear.
Featured Review
Loved it! I’m making another batch today. I’m actually not a big drinker, but I can drink this rhubarb vodka straight with a little ice—tastes just like a great piece of rhubarb pie.
Karen
Why This Recipe Works
A simple overnight sugar draw coaxes juice and blush-pink pigment from the stalks without a hint of heat, locking in rhubarb’s floral tang.
From there, our long-tested 2:1:1 ratio—3 ¾ cups vodka to 1 pound rhubarb to 1 ¾ cups sugar—does the heavy lifting.
A gentle four-week steep then tames any raw, vegetal edges and marries the sweet-tart flavors into one silky sip. The beauty, friends? It’s entirely hands-off—no cooking a sugar syrup, no special gear. Just a jar, a shake now and then, and a heap load o’ patience.
Notes on Ingredients
- Rhubarb—Use young pink or red stalks for the prettiest hue. Frozen works too—just thaw and drain first. Avoid the leaves (they’re toxic). Green rhubarb yields a paler, tart-er vodka.
- Sugar: Plain granulated dissolves cleanly. Demerara adds a light caramel note. You can cut back 1/4 cup if you prefer a less sweet finish.
- Vodka: Choose an 80-proof, neutral vodka you’d actually drink (Tito’s, Smirnoff, or a decent local brand). No need to splurge on Grey Goose Altius here.
Step-by-Step Instructions
- Trim and slice the rhubarb
Cut the rhubarb stalks into ¾-inch pieces. You want a good mix of deep pink and pale green for both flavor and color.
- Layer the rhubarb and sugar in a jar
Tumble the sliced rhubarb into a large mason jar, then pour the sugar over it. Give it a little shake so the sugar gets into all the crevices.
- Shake and let sit overnight
Seal the jar and give it a vigorous shake to coat. Let it sit on the counter overnight—this draws out the juices and blush-pink color.
- Pour in the vodka
The next day, pour vodka over the sugary rhubarb mixture. Seal the jar and shake gently. Store in a cool, dark spot for 4 weeks, shaking every few days.
- Strain and bottle the vodka
Line a fine-mesh strainer with two or three dampened coffee filters (a Chemex filter works beautifully) and place it over a large bowl or pitcher. Slowly pour the rhubarb-infused vodka through without pressing the solids. For the clearest results, repeat this step with fresh filters until the liquid is clear to your liking. Transfer the strained vodka to a clean bottle and seal.
Shortcut & Variations
Short on patience?
Lightly bruise the rhubarb with a muddler before adding sugar and vodka. Let it infuse for just 7 days, giving the jar a daily shake. The result? A lighter, speedier take with a still-gorgeous blush.
Want to stray from rhubarb?
Swap in these fruit-and-spice combos to keep the vodka flowing year-round:
- Peach or Apricot Vodka: Use ripe, sliced fruit in place of rhubarb.
- Lemon Vodka: Zest 1 organic lemon (ditch the pith) and steep 2–4 days.
- Dill Vodka: Add sprigs of fresh dill for a Scandinavian-style sipper.
- Cinnamon & Cardamom Vodka: Drop in 1 cinnamon stick and 2 cardamom pods. No need to strain—just sip and smile.
Common Questions
Absolutely. Thaw it completely and drain any excess moisture before adding it to the jar. Flavor extraction is just as strong as with fresh rhubarb—sometimes even better, since freezing breaks down the cell walls. The only tradeoff? The finished vodka might be a bit paler in color, but it’ll still taste like spring in a glass.
Most likely, you squeezed the solids during straining or shook the jar too vigorously late in the infusion. Both release excess pectin and fine particles. For crystal-clear vodka, line a fine-mesh sieve with 2 to 3 damp coffee filters (or a Chemex filter) and let gravity do the work—no pressing!
At least 12 months—longer if stored well. The flavor peaks around the 6- to 12-month mark, then mellows. The vibrant pink hue will fade slowly over time, especially if exposed to light. Want to keep the color around longer? Store your vodka in the fridge or freezer—it’ll stay bright and be ready to pour anytime.
Storage & Shelf Life
Homemade rhubarb vodka keeps for at least a year, thanks to the high alcohol content. But like all good things, it evolves.
- Shelf life: The flavor is at its boldest for the first few months, then gradually mellows. Expect a subtle softening of the rhubarb’s tang after 3 to 6 months. The stunning pink hue will also fade slowly—especially if exposed to light.
- Want to keep the color longer? Store your vodka in the fridge or freezer. Cooler temps slow pigment loss, and bonus: it’ll be ready-to-pour cold whenever you need a sip (or a splash).
- Fridge: Not required, but it helps preserve both color and freshness. Plus, who doesn’t love a chilled pour?
- Freezer: Totally safe. Vodka won’t freeze solid, and you’ll get an ice-cold, crystal-clear drink every time.
Pro Tips
- Don’t rush the soak. That overnight sugar steep isn’t just aesthetic—it’s extracting flavor and pigment without cooking. Rhubarb’s shy. Let it open up.
- No squeezing. I mean it. Unless you want a murky mess, let gravity do the filtering. Your reward? Crystal-clear vodka that glows like a pink gemstone.
- Want it picture-perfect? Store your rhubarb vodka in the fridge or freezer to slow color fade—and keep it ice-cold for spontaneous sipping.
More Fantastic Fruit Infusions
Looking to keep the spring sips flowing? Pair this rhubarb vodka with our homemade limoncello or boozy cherry liqueur—both crowd favorites that make great gifts (or nightcaps). Craving a cocktail to show off your infusion? Try a rhubarb sour for tart refreshment or splash some into a sparkling spritz with a twist of citrus.
Mad about rhubarb? Then don’t miss these seasonal gems: our strawberry rhubarb jam, strawberry rhubarb crumble, and this blushing rhubarb-ginger crostata that’s killer over ice cream or yogurt.
Poured It? Loved It? Talk to Me.
If this turns out to be the best thing you’ve ever poured into a glass—or even just a pretty tasty spring project—let me know in the comments. Your feedback helps others and gives me a reason to wake up in the morning.–David
Rhubarb Vodka
Equipment
Ingredients
- 1 pound young pink rhubarb stalks, trimmed and cut into 3/4-inch lengths (about 4 cups)
- 1 3/4 cups granulated sugar, or use 1 1/4 cups for a less sweet sipper
- 3 3/4 cups plain vodka
Instructions
- Plonk the 1 pound young pink rhubarb stalks in one 1 1/2-quart (or two 1-quart) Mason jars.
- Pour over the 1 3/4 cups granulated sugar (or less for a less sweet swig), cover, and shake to coat the rhubarb. Set out on the counter overnight.
- The next day, pour the 3 3/4 cups plain vodka into the jar(s), shake, and seal. Let the vodka mixture sit at room temperature for 4 weeks, shaking the jar every so often.
☞ TESTER TIP: Yep. You heard us. Four weeks. Patience. It's a virtue, remember?
- A month later, line a sieve with 3 or 4 dampened coffee filters. Pour the vodka through the filters, letting gravity do its work. Toss the rhubarb and the used filters, and repeat the filtering process as many times as needed until the vodka is as clear as you like it.The rhubarb vodka will keep for a year, though the pretty pale hue will fade with time.
Notes
Infused Vodka Variation
These come from Diana Henry, and they are fantastic! None of them calls for sugar. Peach LiqueurInstead of rhubarb, fill the jar with ripe peaches (or apricots), preferably organic, that you’ve pitted and sliced. Lemon Vodka
Peel the zest from 1 lemon, preferably organic, cutting away any bitter white pith. Add the zest to the vodka in a large jar. Let it sit for 2 to 4 days, depending on how strong you want the flavor to be. Strain the vodka into a bottle. Dill Vodka
In place of lemon zest above, use sprigs of fresh dill and let the vodka sit for 2 to 4 days. Cinnamon and Cardamom Vodka
Drop 1 cinnamon stick and 2 cardamom pods into a liter-size bottle of vodka, and leave them there indefinitely. No need to strain the vodka before tippling. Great for winter sipping.
An LC Original
View More Original RecipesNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
I had a bag of frozen rhubarb from my garden and was looking for something to do with it. This rhubarb vodka recipe definitely fit the bill, as I was hoping it’ll bring a hint of spring when I need it most.
I used frozen rhubarb and the finished product is a pretty pale pink and full of rhubarb flavor. The only difficult part about making this liqueur is waiting for it to steep for 4 weeks!
I tried it straight, on the rocks, with a squeeze of lime, and with cranberry juice for a rhubarb Cosmo shot (nice!). I think it would have been perfect with some club soda and an orange slice, but I had neither in the house. It is more potent than it appears, so the addition of club soda would be welcome. And that combo would make a very nice summer cocktail!
I only made half the amount indicated in the recipe, so my measurements reflect that. My rhubarb was already cut into 3/4 inch pieces, so I estimated how many would make up a stalk and I tried to pick the pinkest ones. This ended up being about 3 1/2 cups frozen rhubarb. I defrosted it and drained it for 20 minutes or so to remove excess water.
I added the sugar and shook the jar periodically whenever I thought of it. All the sugar dissolved in a few hours. The next day, I added the vodka to the mixture. I could cut back on the sugar a bit, as I found it a little sweet for my taste.
I don’t want to add sugar, will just rhubarb and vodka work?
Edna, you absolutely can skip the sugar and make a straight rhubarb-infused vodka—it really is just rhubarb and vodka, akin to the “Infused Vodka Variation” note you see below the recipe (Diana Henry’s variations don’t call for any sugar). Here’s how I’d suggest you do it:
1. Jar it up: Pack about 1 pound of chopped rhubarb into a clean 1–1.5 quart jar.
2. Add vodka: Pour in 3¾ cups of vodka (enough to fully cover the stalks), seal, and give it a gentle shake.
3. Infuse: Let it sit at room temperature for 5–7 days, shaking once a day. Taste on day 5—if it’s as bright and rhubarby as you like, you’re done; if it’s still too mild, give it another day or two.
4. Strain: Filter through a dampened coffee filter or fine mesh until the liquid runs clear.
You’ll end up with a crisp, sugar-free rhubarb vodka—more tangy “essence” than sweet liqueur. If you want to soften the edges just a touch without sugar, you could toss in a vanilla bean or a strip of citrus zest during infusion (optional). But if you’re happy with pure, tart rhubarb flavor, this simple approach will nail it.
Loved it! I’m making another batch today. I’m actually not a big drinker, but I can drink this straight with a little ice – tastes just like a great piece of rhubarb pie. Thanks for the recipe!
Karen, wonderful! Also, for a little kick, add some sliced strawberries to the rhubarb!
I’ve made the rhubarb vodka and can’t wait to try it! Any great suggestions as to what to do with the strained off rhubarb???
Karin, from what I recall from the last time I made it, the strained off rhubarb doesn’t have a lot of flavor, besides being kind of boozy. If anyone has had success making something with the rhubarb, we’d love to hear from you.