Summary

Ingredients

• 350 g rhubarb
• 200 g strawberries
• 100 ml water
• 300 g rock suar, white
• 700 ml schnapps, double grain or vodka
• 300 ml white wine

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Instructions

1. Clean the rhubarb, cut into 5 cm long pieces and put in a saucepan with the water. Simmer over moderate heat for about 5 minutes, then let cool down. Clean the strawberries, mash them lightly with a fork and place them in a large glass with the rhubarb and all the other ingredients. Place the batch in a light and warm place for 4 weeks (but not in the sun), during which time shake it up more often.
2. Then strain and pour into hot rinsed bottles, then store them in a cool and dark place. Let the liqueur ripen in the bottle for about 3 weeks before enjoying. The liqueur will keep for at least a year.