Tools

Cooking Chef 
ThermoResist Blender

Ingredients

• 700g rhubarb
• 300g granulated sugar
• 150g raspberries (or strawberries)
• Vanilla pod
• 2 organic lemons
• 300ml water
• 150ml vodka

Method

1. Wash the rhubarb, dry and cut into small pieces (peeling is not necessary). Put the rhubarb pieces together with the granulated sugar, the pith of the vanilla pod and the raspberries (or strawberries) in a saucepan, cover, and leave for at least 3 hours - preferably overnight - in the refrigerator.
2. Squeeze the lemons and add their juice together with the other ingredients to the stainless steel bowl. Attach the stir tool. Set the speed control to 1. Set the temperature to 110 degrees. Set the timer to 15 minutes and confirm.
3. After cooking, pour the rhubarb mixture through a fine sieve. Return the collected liquid to the stainless steel bowl (clean out before using again). Set the temperature to 90 degrees, set the timer to 6 minutes and confirm.
4. Pour the hot syrup into a clean bottle and allow to cool.
5. Empty the cooled rhubarb syrup into a large saucepan, add the vodka and stir well.
6. Fill the rhubarb liqueur into sterlisied bottles.

1. Instead of raspberries or strawberries , just rhubarb can be used. The raspberries /  strawberries are used to give the liqueur a strong red colour.
2. The cooked rhubarb pieces can also be pressed through a cloth. This usually gives you more syrup than pouring through a sieve.
3. To sterilise the bottles, fill them with boiling water. Empty them just before filling with the rhubarb liqueur. Rinse the clean lids with alcohol and seal the filled bottles with them.
4. Stored in a cool, dark place, the liqueur lasts about 6 months.

​​​​​​​Makes about 550ml of rhubarb liqueur

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