Cooking Light Magazine: Rhubarb Liqueur

Ingredients

 

• 6 tablespoons sugar
• 1/4 cup water
• 1 1/2 pounds rhubarb, coarsely chopped
• 3 cups vodka
• 1/2 cup Grand Marnier or other orange-flavored liqueur

Preparation

1. 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.

Cooking Light
APRIL 2012