This is the year that I was able to get a full harvest out of the rhubarb that I planted. I have to say that waiting the three years to get a full harvest was a bit trying on my patience. When they were handing out virtues, patience passed me over.
I know that spring was just about here when I saw the first green leaves pushing their way out of the ground at the end of the long winter. It is a welcome sight to see the ruffled leaves pushing their way from the warming earth.
I know that infused vodkas are very popular so I looked into a few recipes on how to make a rhubarb infused vodka and turns out, it is as easy as it looks!
Start with 2 cups of strawberries.
These happen to be frozen. Fresh works as well.
The reason that they are frozen is that I popped them into the freezer before we left for vacation. I knew that they would be ruined if I left them in the refrigerator for a week. So instead of letting my hard work go to waste, I froze them!
Go ahead and slice the strawberries to release the juices.
Up next is 1 long stalk of rhubarb that has been washed and the leaves removed. When I say ‘long’ I would say about 10 inches in length. If you have 2 smaller stalks, that is fine. You are looking for about 1 cup of sliced rhubarb.
Slice it across the grain to open the cell structure and allow the vodka to seep in and out of the flavor filled cavities.
Fill the jar with vodka and close with a lid and a ring.
Store the vodka in the refrigerator format least a week.
Sip it straight or splash a bit into ice cold lemonade for a refreshing summer cocktail.