The soft spring color, the scent, and then there's the taste-I felt I was
literally sipping the Spring Season.
This Rhubarb Liqueur is only a couple weeks old, and it still needs to age another month or two...I can't even imagine how delicious it will be. I like to sip the cordial straight over ice. Why dilute that exquisite flavor? This Rhubarb Liqueur nectar has made my top five list.
This batch is made from my beloved father-in-laws rhubarb that continues to produce in his garden. George has been gone for several years, but his garden still grows for him. The smaller bottles pictured are for his children and grandchildren's holiday gifts. Planning ahead! I hope it evokes beautiful sharing of memories of their dad and grandpa. What fun conversation to look forward to. He was such a great human being!
The recipe is from the Homemade Liqueurs book pictured. I cut back the sugar (as noted) as I didn't want to cover the taste. I knew I could add more sugar if it needed. The color was pulled from the rhubarb into the liqueur the first day of aging.
As a working artist/retired art educator, I've always lived the artful life. Let's share!