Every year, the story is the same: I blink, and the precious rhubarb season has passed me by. My ambitious list of rhubarb recipes, once vibrant and full of promise, quickly dissolves into thoughts of summer stone fruits, effortless no-cook dinners, and frosty popsicles. Before I know it, the Fourth of July arrives, and I, ever my mother’s daughter, am already declaring summer’s fleeting end. It’s a melancholic cycle, a race against time that often leaves me with a wistful longing for those distinctively tart, ruby-red stalks. But what if there was a way to pause time, to bottle the essence of spring and savor it for weeks, even months, to come?
I believe I’ve discovered a truly delightful solution to these fast-passing seasonal woes: homemade rhubarb schnapps. This enchanting concoction, a simple blend of chopped rhubarb, sugar, and the cheapest vodka you can find – an insistence from the legendary Nigella Lawson herself – promises to extend the joy of spring far beyond its natural window. Doesn’t that sound like a win-win situation? A simple kitchen project yielding a sophisticated, potent reminder of warmer days.
Let’s hope this culinary gamble pays off! While I can’t definitively guarantee success (much like my past adventures with preserved lemons), the anticipation is part of the fun. In just a few short weeks, I’ll report back on the results. Imagine the shared delight as we all open our Mason jars together, come mid-July, to unveil the rosy liquid gold within. The beauty of this process lies not just in the end product but in the journey itself – the mindful preparation, the waiting, and the ultimate reward of a truly handcrafted spirit.
Perhaps I am taking a chance, but at this very moment, I cannot envision a more perfect harmony of three simple ingredients to invest my culinary efforts in. Could there truly be a kitchen task more worthwhile, more rewarding, than transforming humble rhubarb into a vibrant, high-octane liqueur? The alchemy is already underway. After just one day, the vodka has begun its magical work, drawing out most of the characteristic pink hue from the rhubarb stalks, imparting a stunning, rosy glow to the schnapps-in-progress. Witnessing this transformation, I am filled with excitement, eagerly anticipating the moment I can uncork this jar in just a few short weeks. This isn’t just about making a drink; it’s about capturing a moment, preserving a season, and creating a truly unique flavor experience.
Friends, I implore you: don’t let this fleeting season slip away unnoticed. Make haste to your local markets and scrounge for those gorgeous rhubarb stalks. Or, perhaps, forage with permission in a neighbor’s bountiful backyard. Gather your ingredients, embark on this simple yet rewarding project, and in six weeks, we will raise a glass to your efforts. Nothing will taste sweeter or more satisfying than the fruits of your seasonal labor. Cheers, and best of luck on your rhubarb-infused adventure!
The versatility of rhubarb extends far beyond just liqueurs. While the schnapps project captures its essence in liquid form, the classic pairing of rhubarb with baked goods is an undeniable delight. Its vibrant tartness cuts through rich, sweet batters, creating a perfect balance that tantalizes the taste buds. From pies and crumbles to tarts and cakes, rhubarb shines in countless dessert applications, each offering a unique way to celebrate its distinctive flavor profile. It’s a testament to this ingredient’s charm that it inspires both spirited infusions and comforting bakes.
Rhubarb, often mistaken for a fruit due to its culinary use, is botanically a vegetable. Its striking crimson and green stalks are a harbinger of spring, arriving just as the cold begins to retreat. Its intensely sour flavor is transformed by sugar and heat into a complex, fruity tang, making it an ideal candidate for jams, sauces, and, as we’ve explored, both potent schnapps and moist, flavorful cakes. Beyond its culinary appeal, rhubarb is also a good source of vitamin K, dietary fiber, and antioxidants, adding a touch of healthy indulgence to your seasonal creations. This robust plant, with its bold flavor and captivating color, truly embodies the spirit of spring’s renewal.
Print Recipe
Rhubarb Schnapps: A Taste of Spring
No reviews yet.
- Author: Alexandra Stafford at alexandracooks.com
Total Time: 5 minutes active prep (plus 6 weeks infusion)
Description
Inspired by a classic approach, this homemade rhubarb schnapps recipe is incredibly simple to prepare, requiring just three ingredients and minimal effort. It’s the perfect way to capture the distinct, tart-sweet flavor of fresh spring rhubarb in a delightful, warming liqueur. Enjoy it as a sipper, in cocktails, or as a unique gift!
Source inspiration: How To Be A Domestic Goddess
Ingredients
- 1 1/4 lbs. (about) rhubarb, cleaned and trimmed, leaves discarded
- 1 1/2 cups granulated sugar
- 1 liter vodka, a moderately priced or even “cheap” brand works perfectly
Instructions
- Begin by washing and thoroughly drying your rhubarb stalks. Trim off any tough ends and discard the leaves, as they are not edible. Chop the cleaned rhubarb into approximately 1-inch pieces.
- Divide the chopped rhubarb equally between two clean 1-liter glass jars, or combine all of it into one larger 2-liter jar. Add 3/4 cup of sugar to each 1-liter jar, or the full 1 1/2 cups of sugar if using a single 2-liter jar.
- Secure the lids tightly on your jars and shake them vigorously for about 30 seconds to ensure the rhubarb and sugar are well combined. The sugar will begin to draw out the rhubarb’s juices.
- Carefully unscrew the lids and pour 2 1/4 cups of vodka into each 1-liter jar, or the entire liter of vodka into the larger 2-liter jar, ensuring the rhubarb is fully submerged.
- Close the lids again and store the jars in a cool, dark place, such as a pantry or cupboard. Allow the mixture to infuse for a minimum of 6 weeks, and ideally up to 6 months for a deeper flavor. For the first month, if you remember, give the jars a gentle shake every day or every other day to help dissolve the sugar and promote infusion.
- After the desired infusion period, strain the schnapps through a fine-mesh sieve lined with cheesecloth into a clean pitcher. This will remove all the rhubarb solids, leaving you with a clear, beautiful, rosy liquid.
- Finally, pour the strained rhubarb schnapps into decorative bottles. It’s now ready to enjoy! This schnapps makes a fantastic homemade gift or a delightful addition to your liquor cabinet.
- Prep Time: 5 minutes
And for another cherished way to enjoy this seasonal star, here’s one of my favorite recipes from “How to Be a Domestic Goddess”: a comforting and uniquely textured rhubarb cornmeal cake.
Print Recipe
Rhubarb Cornmeal Cake: A Unique & Delicious Bake
No reviews yet.
- Author: Alexandra Stafford at alexandracooks.com
Total Time: 1 hour 15 minutes
Yield: 8 servings
Description
This Rhubarb Cornmeal Cake is a true celebration of spring, featuring the delightful tartness of rhubarb combined with the unique texture and subtle sweetness of cornmeal. It’s a comforting and easy-to-make cake that’s perfect for dessert, tea time, or even a special breakfast. The cornmeal adds a wonderful creaminess and a slightly crunchy texture that complements the tender rhubarb beautifully.
Adapted from How To Be A Domestic Goddess by Nigella Lawson.
Note: My adaptation omits cinnamon for a purer rhubarb flavor and increases the salt and vanilla for enhanced depth. Otherwise, the recipe remains faithful to the original, which I adore for its simplicity and the fantastic texture imparted by the cornmeal. It’s a truly effortless cake to assemble, making it a go-to spring treat.
Ingredients
- 1 pound 2 ounces (510 g) rhubarb, washed, trimmed, and cut into 1/2-inch slices
- 1 cup (232 g) granulated sugar, divided
- 1 cup (128 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt (or table salt)
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup (4 oz | 113 g) unsalted butter, softened
- 1 cup plus 2 Tbsp plain, whole milk yogurt, at room temperature
- 9-inch springform pan, buttered and lined with parchment or wax paper
1/2 cup plus 2 Tbsp (90g) fine cornmeal (not coarse)
Instructions
- Preheat your oven to 350°F (175°C). Prepare your 9-inch springform pan by buttering it thoroughly and lining the bottom with a circle of parchment or wax paper. This helps prevent sticking and makes unmolding easier.
- Wash and dry the rhubarb as needed. Trim off any stringy bits and cut the stalks into uniform 1/2-inch slices. Place the sliced rhubarb in a medium bowl and toss gently with 1/3 cup of the granulated sugar. Set aside while you prepare the cake batter. It’s important not to let the rhubarb sit with the sugar for more than half an hour, as the sugar will draw out too much liquid, potentially making your cake soggy.
- In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, salt, and fine cornmeal. Ensure they are well combined. In a small bowl or measuring cup, beat the two large eggs with the vanilla extract using a fork.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened unsalted butter and the remaining sugar until light and fluffy. Gradually add the beaten egg and vanilla mixture, beating continuously until fully incorporated.
- Now, alternately add the dry flour-cornmeal mixture and the whole milk yogurt to the wet ingredients. Begin and end with the dry ingredients. Mix just until everything is combined; be careful not to overmix, as this can lead to a tough cake.
- Finally, gently fold in the sugared rhubarb along with any rosy, sugary juices that have accumulated in the bowl. Mix just enough to distribute the rhubarb evenly throughout the speckled batter.
- Pour the cake batter into your prepared springform pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 55 minutes to 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top of the cake starts to brown too quickly (after about 40 minutes), you may loosely cover it with aluminum foil to prevent scorching.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before attempting to unmold it. This allows the cake to firm up and prevents it from breaking. Once cooled, carefully release the springform and transfer the cake to a serving platter. Serve warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
And here’s our little helper, who might have preferred a slice of homemade angel food cake.
