Strawberry Rhubarb Liqueur Food

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).

STEWED RHUBARB & RED BERRIES

Steps:

• Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

STRAWBERRY RHUBARB LIQUEUR

Steps:

• Cut rhubarb and mix with strawberries and 14 cups of water in large stockpot.
• Boil for 30 minutes then strain off mash.
• Dissolve in sugar and let cool.
• Mix 4 cups prepared rhubarb juice with 2 cups water,2 T koolaid and 1/2 cup Everclear.
• Repeat until juice is gone.

STRAWBERRIES WITH LIQUEUR

Steps:

• In a large bowl combine strawberries, sugar and liqueur. Allow to sit at room temperature for about 2 hours. Chill until ready to serve. Spoon into individual dishes and garnish with sweetened whipped cream if desired.

RHUBARB LIQUEUR

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool.
• Place coarsely chopped rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir.
• Screw lid on tightly; let stand at room temperature for 2 to 3 weeks or until all the color leaches out of rhubarb. Strain mixture through a sieve over a bowl; discard solids.

STRAWBERRY LIQUEUR

Steps:

• In a quart jar, add strawberries, 1 cup sugar, and vodka. (I use frozen berries as the freezing process breaks down the cell walls, allowing you to get more juice).
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the berries, getting as much juice from the berries as possible.
• In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

STRAWBERRY LIQUEUR

Steps:

• Wash and stem the berries.
• In a bowl crush the berries and sugar together.
• Let stand for 1 hour.
• Transfer mixture to a clean 2 qt container.
• Add vodka, water, lemon juice, and zests.
• Cover and let stand in a cool dark place for 2 days, shaking several times each day.
• Press the mixture through a fine mesh sieve, discard solids.
• Transfer the liqueur to a clean container.
• Cover and let stand for 1 week.
• Filter into a decorative bottle with a tight fitting lid.
• Age for at least 1 month before serving.

STRAWBERRIES IN LIQUEUR

Steps:

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