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 AND STRAWBERRY VODKA (MORE DELICIOUS THAN RHUBARB GIN!)

Steps:

• Chop up the rhubarb stalks into 5cm (2') pieces, and slice the strawberries in half.
• Place everything into a large, sterilised jar, and give it a good stir.
• Cover and place in a dark place for 4 weeks. I place mine in a kitchen cupboard. Stir for the first 2 days, then every other day, or as often as you remember to!
• To drink, strain through a sieve or, if you like a crystal clear peachy pink vodka, strain though a double layer of muslin or cheese cloth into a sterilised bottle. The vodka will be fine for up to a year, but trust me, it'll get drunk way before then! (Image is of raspberry gin being strained - same principle).

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 SLUSH

Steps:

• Cook all this together and strain.
• Then add 1 small package strawberry Jello and 2 cups vodka.
• Makes about one 5 quart ice cream pail.
• "Freeze.
• ".
• Scoop into glasses and add 7-Up or Sprite.

STRAWBERRY RHUBARB PUNCH

Steps:

• Add the chopped rhubarb, sugar and water to a large pot. Bring it to a boil and cook for 5 minutes. Reduce the temperature to medium-low and cook an additional 10 minutes.
• While the rhubarb is on the lower temperature, carefully use a potato masher to break down the rhubarb to extract more of the juices.
• When all of the rhubarb is done, remove the pan from the heat. Place a mesh strainer over a large bowl and slowly pour the mixture through the metal strainer. Once the strainer is full, use a spatula to stir the rhubarb to help release all of the juice from the pulp. Discard the pulp.
• Repeat this process until all of the juice has been extracted from the rhubarb. While the rhubarb juice is still hot, stir in the strawberry Jell-O until it is dissolved.
• Stir in the strawberry lemonade concentrate until dissolved and mix in pineapple juice. Allow the mixture to cool to room temperature before storing in a sealed container in the refrigerator.
• Serve the strawberry rhubarb juice with equal parts lemon lime soda.

EASY RHUBARB GIN

Steps:

• Wash rhubarb and chop into ½" sections. Add to a large sterilized jar.
• Chop strawberries in half and add to the jar.
• Cover the fruit with gin then seal the jar. Place in a dark location for two weeks. Shake the jar every few days.
• After two weeks, use a large soup bag to strain the fruit out of the alcohol.
• Squeeze the bag to extract all of the alcohol from the fruit.
• Save the strained fruit for blending into mixed drinks.
• Funnel the strained alcohol into another jar or bottle.