Rhubarb Liqueur

Cooking Light April 2012

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool.
  • Place coarsely chopped rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir.
  • Screw lid on tightly; let stand at room temperature for 2 to 3 weeks or until all the color leaches out of rhubarb. Strain mixture through a sieve over a bowl; discard solids.
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RECIPE MADE WITH LOVE BY

@dicentra
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@dicentra
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"Cooking Light April 2012"
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  1. dicentra
    Cooking Light April 2012
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