Best Strawberry Rhubarb Liqueur Recipes

STRAWBERRY PIE

Steps:

• Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
• Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
• Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
• Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
• Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
• Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.

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.

STRAWBERRIES IN LIQUEUR

Steps:

• Combine all ingredients in medium bowl. Let stand at room temperature 2 hours or refrigerate up to 4 hours.

THE SHRUBARB COCKTAIL

Steps:

• For the ginger-rhubarb shrub:
• Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10-15 minutes.
• Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
• For each cocktail:
• Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.