Ode to Nigella 17 – Rhubarb Schnapps

Oh it’s beginning to feel a lot like Christmas.

Rhubarb Schnapps

  • 1kg rhubarb, to make 600g when trimmed
  • 300g caster sugar
  • 1 litre vodka
  1. Chop the rhubarb and divide into two jars (I just did it in one large one)
  2. Add the sugar and shake well
  3. Add the vodka
  4. Store in a cool and dark place for at least 6 weeks and up to 6 months
  5. For the first month try to remember to shake the jar every other day
  6. Strain into a jug then pour into a bottle.

How does it taste?
Ask me after New Years Eve.

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  • Lucy

    Kim, Nigella's back on the telly – from this Wednesday, ABC at 6.30pm. Just in case you didn't already know.