Ingredients for Rhubarb Schnapps
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rhubarb Schnapps? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Rhubarb Schnapps
- Wash and trim 1 lb of rhubarb. Chop the rhubarb into 1-inch pieces.
- Sterilize two 1-liter jars. Divide the chopped rhubarb evenly between the two jars.
- Add ¾ cup granulated sugar to each jar.
- Secure the lids tightly on both jars and shake vigorously to distribute the sugar.
- Carefully open the jars and pour 2 ¼ cups of vodka into each jar, ensuring all rhubarb is submerged.
- Close the lids tightly. Store the jars in a cool, dark place for at least 6 weeks, or up to 6 months for a more intense flavor.
- Gently shake the jars daily or every other day for the first month to help the infusion process.
- After the recommended infusion time, carefully strain the schnapps through a fine-mesh sieve or cheesecloth lined funnel into a clean pitcher or container to remove the rhubarb solids.
- Transfer the strained schnapps into clean bottles. Seal tightly and store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1223g
Fat
1g
Carbs
108g