Rhubarb Liqueur / Rabarbra Likør

A somewhat strange liqueur recipe found on food52.com
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By taking just a few minutes to throw 3 ingredients in a jar, you can make rhubarb season stretch a little bit longer — and a killer after-dinner drink while you’re at it. We also see this mixed with sparkling water (or sparkling wine!) and sipped by the pool.

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As a man coming from a family who have made homemade liqueur for well over a hundred years I must say I’m deeply skeptical to the rhubarb/sugar ratio in this recipe. 2 pounds rhubarb/0,7 pound sugar makes for a extremely tart liqueur, missing the sweetness most people associate with this sort of beverage. Even when making cherry liqueur (a berry a lot less tart than rhubarb) I use a fifty/fifty ratio.  – Ted  😉