Recipe Rhubarb Liqueur

INGRÉDIENTS

PRÉPARATION

Place the chopped rhubarb in a large resealable jar (a Mason jar works well), and add 2 tablespoons of sugar. Cover and shake to coat the rhubarb and help release the juices. Add 1/4 cup water and 1 1/2 cups Everclear, or enough to cover the rhubarb. Seal the jar and let it sit, shaking occasionally, for 2 to 4 weeks, until the color has leached from the rhubarb.
Using a fine-mesh strainer, drain the rhubarb, pressing on the solids to remove as much liquid as possible. You should be left with about 2 cups of liquid.
In a saucepan, add 1/2 cup sugar to 2 cups water; bring to a boil. Let it cool, then add to the rhubarb. Stir.
At this point, you can let the flavors mature for a week, but it's good right away.