Rhubarb Schnapps Food

RHUBARB SCHNAPPS

Steps:

• Chop the rhubarb and divide it between two 1-liter jars. Add 3/4 cup sugar to each jar, put the lids on and shake well. Unclip the lids and pour 2 1/4 cups of vodka into each to fill.
• Close the lids, put the jars somewhere cool and dark for at least 6 weeks and up to 6 months. If you remember, shake the jars every day or every other day for the first month or so.
• Strain into a pitcher, then pour into a bottle.

EASY RHUBARB SCONES

Steps:

• Preheat your oven to 400°.
• Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb.
• Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together.
• Form the dough into a 10 inch diameter circle, 3/4 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.
• Sprinkle the scones with 1 Tablespoon sugar.
• Bake scones at 400° until very light golden brown, approximately 20-25 minutes. (Do NOT over bake or they will dry out!)
• Brush with melted butter and serve warm.
• Srore leftovers at room temperature in an airtight container for up to 3 days.
• Mix all the ingredients in a small bowl and whisk until smooth.
• Drizzle over the scones once they are cooled.

RHUBARB SCHNAPPS

Steps:

• Put the rhubarb in a jar. Add the sugar and shake to mix everything together. Leave the jar til the next day and the juices will be drawn out.
• The next day pour the schnapps or vodka into the jar along with a vanilla pod, a piece of ginger or a cinnamon stick, if using. Use a empty vanilla pod if you worry about the flavors beeing to strong.
• Shake the jar once or twice a day for three to four weeks before drinking, then strain through a piece of muslin or cheesecloth into a bottle.