Best Rhubarb Strawberry Vodka Recipes

STRAWBERRY-RHUBARB SLUSH

Steps:

• Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
• Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
• For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.

RHUBARB & STRAWBERRY VODKA

Steps:

• Put all the ingredients in a large Kilner jar and shake well to dissolve the sugar. Leave in a cool place and shake 2-3 times a week for 3-4 weeks until the liquid is a rich pink colour.
• Set a large sieve over a large bowl and line the sieve with muslin. Strain the vodka though the sieve, then transfer to a jug and pour carefully into clean, dry bottles. Seal and label the bottles. The vodka is now ready to drink, or will keep in a cool, dark place for up to 1 year. Serve over ice or neat in chilled shot glasses, or make into a long drink topped with soda or fizz, adding half a strawberry just before serving.

RHUBARB & STRAWBERRY COLLINS

Steps:

• Add the gin or vodka, Aperol, lemon juice, rhubarb syrup and strawberry juice to a shaker with ice and shake until well-chilled.
• Strain into a highball glass over fresh ice.
• Top with club soda.
• Garnish with a lemon wheel and a pickled rhubarb stalk. *Rhubarb ​s​yrup​: Add ​2 quarts water, 8 cups sugar and 4 cups roughly chopped rhubarb ​in​to a saucepan and cook over low heat, stirring until​ ​sugar dissolves. Cook for 5 minutes more, turn of​f​ heat and let cool. Strain out solids. Will keep, tightly covered and refrigerated, for up to ​1​ month. **Pickled ​r​hubarb​ stalk​​: Toast ​2 tablespoons coriander and ​3 tablespoons pink ​peppercorns for ​1-2 minutes in a saucepan over medium heat. Add ​4 cups sugar and ​1 quart raspberry ​vinegar, stirring until sugar dissolves. Chill mixture in refrigerator until cold and pour over ​4 cups rhubarb​, trimmed and chopped into 3-inch lengths​. Refrigerate for at least a few hours before using.