A local purveyor sells a rhubarb-infused spirit. It's too sweet for my taste, and it's too expensive for my wallet. (And it's not exactly local any more.) Here's the Rowhouse Livin' version.
Clean and roughly chop enough rhubarb to fit loosely into four one-quart mason jars. Cover completely with a mid- or low-priced, unflavored vodka. (I use Jacquin's, local to Philadelphia.) Close the jars with two-piece caps. Let the jars sit in a dark corner, away from heat, for at least six weeks. Check the jars for evaporation and top off with vodka if necessary, though this is unlikely. Gently shake the jars three or four times during the six weeks.
Prepare your storage bottles by washing them in hot, soapy water. Rinse in hot water, and then purge out the water droplets by rinsing with a jigger of plain vodka, much as you'd do in a chemistry lab with your glassware, except with grain spirit instead of lab-grade ethanol or acetone.
Strain the infusion through a colander or strainer, squeezing or pressing the rhubarb; and then let pass through a coffee filter, changing filters as they get clogged. Store indefinitely in tightly closed, food-safe decorative bottles:
|We'll use the jar first, and the whole stash will last|
about three years
Because it's unsweetened, a less hardy urban home economist may want to keep some simple syrup on hand. Without sweetener, over ice with a splash of water it's refreshing in the summer and bracing in the winter. Bottoms up!