Selfsufficientish.com

pick some new stalks
chop a pounds worth
add these along with a pound of sugar into a sterilized 2ltr milk container
slosh in a bottle of cheap vodka

turn the container over ever other day for a month or so until the colour drains from the rhubarb

strain off and decant back into bottle

bang it in your hip flask and have a nip whist hunting

after your butties and brew you dont need any custard or cream with this pudding

I love rhubarb vodka.

When you make your next batch, try soaking the fruit in the vodka for a couple of weeks before you add the sugar. You might need to weigh it down with a clean plate or something.

You get far more juice and flavour out of the rhubarb and you can adjust the amount of sugar you add to get the taste you want.

will try that right now

Good heavens, that was quick!

done

uncanny! - I was just thinking of doing smth like this yesterday with the surplus rhubarb crop!

I just made excellent cherry brandy with my meagre handful of chopped morello cherries, and cassis with a handful of liquidised blackcurrants (marinate for 3 months in a 2lb kilner jar with vodka and sugar, then filter through a coffee fliter into a half-litre bottle).. and my jars were coming free!

dave45 wrote:uncanny! - I was just thinking of doing smth like this yesterday with the surplus rhubarb crop!

I just made excellent cherry brandy with my meagre handful of chopped morello cherries, and cassis with a handful of liquidised blackcurrants (marinate for 3 months in a 2lb kilner jar with vodka and sugar, then filter through a coffee fliter into a half-litre bottle).. and my jars were coming free!

coffee filers on of lifes great inventions