Rhubarb Liqueur

1. 1

   Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool.

2. 2

   Place coarsely chopped rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.