Homemade rhubarb liqueur
My cooking in the summer becomes a lot more like assembling than really cooking. Assembling, and laying things on the grill, and tossing together vinaigrettes, and washing fruit to eat it straight out of the bowl. That’s one reason, among others, that I haven’t said much around here lately, but the important point here is to note that now I am here, with something that deserves your attention, especially as this long weekend approaches. (Not that you need a long weekend to make it – really, you need about five minutes.)
This recipe is a doozy, and boozy – a boozy doozy? – and if you’re a person, like me, who actually likes flavored alcohol when it tastes like flavors of actual, real-life ingredients, this one’s for you. Get yourself a couple of pounds of rhubarb, abundant at our markets these days and perhaps abundant in your yard, your neighbor’s yard, your grandmother’s yard, etc. etc., then submerge it in alcohol with a bit of sugar and orange and in a few weeks, you’ll be set for summer host gifts and picnic contributions and those evenings that require just one more sip of summer before heading to bed.
