For the rhubarb liqueur, clean the rhubarb, wash, cut into bite-sized pieces, put in a large container with sugar, vanilla sugar and the grain.
Close tightly and store in a cool place for about 14 days. Pour the liquid through a cloth, fill into bottles and store tightly closed in the refrigerator.
Preparation Tip:
The rhubarb liqueur can also be used to refine cake creams.
Related Recipes:
Rhubarb Strudel with AppleWash and peel the rhubarb and cut into thin slices (approx. 1 cm). Cut the apple into thin slices as well...
Entrecôte with Pan Fried VegetablesFor entrecôte with pan-fried vegetables, remove the meat from the refrigerator 1 hour before preparation...
Thai Chicken in Red Coconut CurryRinse and soak the mushrooms with a cup of boiling hot tap water. Drain, chop (if needed). Chop the meat into...
Red Wine LiqueurFor the red wine liqueur, boil the red wine with sugar and then let it cool. Mix the remaining ingredients and...
Fajitas De PolloFor the fajitas de pollo, cut the peppers and onion into bite-sized pieces and sauté slowly in a pan with the...
Cucumber SaladPeel the cucumbers, cut into thin slices or shave. Place in a tightly sealed container (e.g. cucumber jar)...
Red Wine LiqueurFor the red wine liqueur, mix all the ingredients together in a saucepan, briefly bring to the boil, pour into...
Red Wine PearsFor the red wine pears, first wash 2 -3 jars and lids hot and boil. Let them dry upside down. Place them...
Guinness Naked CakeFor the Guinness Naked Cake, first pour the beer into a small saucepan, cut the butter into small pieces and...
Red Berry PotBriefly wash the berries under running water, remove leaves and stems and dry well. Mix them in a glass jar...