Two wonderful, complementary springtime flavors are sweet, juicy strawberries and tart rhubarb. Sweet and tangy strawberry rhubarb pie for dessert; sweet, tangy, savory strawberry rhubarb compote to accompany grilled meats; strawberry rhubarb jam for morning scones, and how about Strawberry Rhubarb Liqueur for an after-dinner treat? It’s easy to make, beautiful to look at, and delightful to taste with subtle notes of strawberry and rhubarb. The liqueur develops its flavor and complexity over time, so be patient. Your patience will be rewarded. Tchin, tchin!

Strawberry Rhubarb Liqueur

Ingredients
· .75 liter- 100 proof vodka or Ever-Clear grain alcohol (= 3 cups)
· 1 cup rhubarb pulsed and broken up in a food processor or chopped
· 1 cup strawberries chopped or pulsed and broken up in a food processor.
· ½ - 1 cup of simple syrup to taste (1:1 sugar to water)

Preparation:
Use a sterilized jar with a tight-fitting lid.

Chop or pulse the rhubarb in a food processor until broken up; repeat with the strawberries and add to the sterilized jar.
Combine the fruit slurry with half the vodka and shake to mix well.
Close the container and rest in a cool dark place for 3 weeks.
Make the simple syrup by adding equal amounts of water and sugar; bring to a boil and stir until the sugar has dissolved. Cool to room temperature before using.
After 3 weeks, strain the slurry to remove the pieces of rhubarb and strawberry.
Add the remainder of the vodka and the simple syrup to taste; bottle, shake, seal, and rest for six weeks in a cool dark place.
Strain the liqueur through a double layer of cheesecloth, or a non-chlorinated paper coffee filter.
Bottle, using sterilized bottles. Store the liqueur in a cool dark place. Serve chilled.

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