So now that I've made rhubarb crumble, rhubarb jam, rhubarb crumble, rhubarb chutney and rhubarb crumble I was searching round for ideas and came across a few people who had made rhubarb schnapps. This sounded like a great idea, especially as it would be ready for the planned camping trips during the hot summer we've been promised.
The same recipe was used on both erin's kitchen and the accidental scientist, a simple looking looking procedure from Nigella Lawson's How to be a Domestic Goddess: Baking and the Art of Comfort Cooking.
See here for the recipe.
Recipe Costs
£6.22 1kg rhubarb (equivalent cost, mine was free)
£0.28 300g granulated sugar
£11.19 1l vodka
£17.69 Total (£11.47without buying the rhubarb)
£17.69 per litre of schnapps (£11.47 without buying the rhubarb - peach schnapps costs £14.27 at ocado)
The method couldn't really be easier, it took me longer to pick and trim the rhubarb into the compost heap than it did to follow the instructions.
I raided the cupboard and turfed some pasta out from a large preserving jar, then stuffed it full of the chopped rhubarb. Raw rhubarb has an indescribably lovely fresh smell which I am hoping will come through in the finished drink.
Sugar in next, I had to temporarily take out some of the rhubarb so I could fit it in, hence the above picture looking a bit like one of those coloured sand in a jar things you can get at the seaside.
I managed to top the jar up with about 850ml of the cheapest vodka I could find, I guess I'll mix the remainder in once the recommended six weeks is up and I'm bottling it.By all accounts this will turn out to be a lovely pink colour and taste just perfect mixed with sparkling white wine. I'll watch it carefully as it has to be regularly removed from it's hiding place under the stairs and given a good shake.
Recipe Timings
15 minutes Preparation
6 weeks Standing
Taste Test
This will have to wait until the summer.
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