This recipe is very easy to make, and my big jar of rhubodka is sitting next to the jars of Japanese plum wine I made a month ago, waiting to be ready for consumption.
1 1.75-liter bottle of vodka - Tim says the bottom shelf cheap vodka is fine.
4-5 sticks of red rhubarb (not green)
1/3-1/2 cup sugar
A large jar with lid
Cut the rhubarb into 1/2" to 1" chunks.
Add everything to the jar and mix well, either by shaking the jar (if it's drip-proof) or stirring with a long-handled spoon.
Store in a cool, dark place. Shake or stir the jar daily.
The vodka will be ready in a month. Strain out the rhubarb and give it a taste test.
Rhubarb vodka can be added to:
• Tonic water
• Soda water
• Lemonade & soda water
• San Pellegrino Limonata soda
(Image: Kathryn Hill Recipe: Aaron Miller with input from Tim Tate)