Diy Rhubarb Bitters Recipe

Name: Diy Rhubarb Bitters Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped rhubarb (red/pink stalks only, about 1 pound); 1 tablespoon zest from 1 lime; 1 tablespoon zest from 1 lemon; 1 1/4 cups 100-proof vodka; 1/4 teaspoon whole coriander seeds; 3 juniper berries; 1 teaspoon fennel seed; 1/2 teaspoon dried lavender; 1 teaspoon dried chamomile; 1/2 teaspoon cut cinchona bark (not powdered, see note); 1 teaspoon cut angelica root (see note); 1/2 cup light rum; 1/2 cup water

Servings: persons

2 cups chopped rhubarb (red/pink stalks only, about 1 pound)
1 tablespoon zest from 1 lime
1 tablespoon zest from 1 lemon
1 1/4 cups 100-proof vodka
1/4 teaspoon whole coriander seeds
3 juniper berries
1 teaspoon fennel seed
1/2 teaspoon dried lavender
1 teaspoon dried chamomile
1/2 teaspoon cut cinchona bark (not powdered, see note)
1 teaspoon cut angelica root (see note)
1/2 cup light rum
1/2 cup water

1
Add rhubarb, lime zest, and lemon zest to a quart-sized jar. Add the vodka, seal, shake, and let sit for four days.
2
After four days, add coriander, juniper, fennel, lavender, chamomile, cinchona, angelica, and rum in second quart-sized jar. Seal, shake, and set both aside for 10 more days.
3
After 10 days, strain the solids out of each jar, reserving the solids and liquids separately. Combine the strained solids with the water in a small saucepan and set aside. Combine the strained liquids in a single jar and set aside. Heat the solids and the water over medium heat until simmering, 5 to 7 minutes. Remove from heat and let cool. Transfer to jar with liquids. Seal, shake, and set aside for another two days.
4
Strain through sieve, pushing down to extract as much liquid as you can. Then bottle by filtering through a coffee filter or cheesecloth. Store at room temperature for up to a year.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups chopped rhubarb (red/pink stalks only, about 1 pound), 1 tablespoon zest from 1 lime, 1 tablespoon zest from 1 lemon, 1 1/4 cups 100-proof vodka, and more.

Yes, Diy Rhubarb Bitters Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!