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Cousin Penny's Rhubarb-Infused Vodka

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pitrow View Drop Down
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    Posted: 20 September 2018 at 14:03
seems pretty similar to making limoncello,I might give it a shot.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2018 at 13:15
Hi, Mike -

I'm guessing that it is mainly because the fridge is simply a handy place to keep it; I'm also guessing that the maceration of the rhubarb would happen just as well on the counter-top, and a lid of some sort would keep the insects from invading.

I see a lot of possibilities here: chokecherries, buffaloberries...blackberries etc. &c....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2018 at 13:11
sounds interesting. but why does it need refrigeration? Even before the vodka there's enough sugar in there to keep most nasty things (except maybe flies and ants) at bay.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2018 at 12:46
I got this from my cousin, Penny -

Quote Rhubarb Infused Vodka

10 cups rhubarb chopped in small pieces (about a ice cream pail)
3 cups sugar
1liter vodka, any brand

Mix sugar and rhubarb together thoroughly and let sit a while (2 to 3 hours) so the sugar soaks into rhubarb (I usually put the bucket in refrigerator for this step)

Then take out of refrigerator and add the vodka. Put the bucket back in the refrigerator for 14 days.

Stir well daily.

After 14 days. strain the vodka and throw away the rhubarb...keep the vodka, for heaven's sake. I save the vodka bottle to put the infusion back in.

Enjoy alone or with a mixer (Squirt, 7 up, whatever)
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