Rhubarb & Cardamom Liqueur

Cooking time
Serves15-30 people
Vegetarians Vegans Gluten-free diets
Rhubarb & Cardamom Liqueur

A perfectly pink tipple that captures the delicate essence of rhubarb to enjoy all year long. Serve on the rocks or slosh into a glass of fizz for an elegant cocktail.


  • 700g rhubarb
  • 150g caster sugar
  • 1 orange, peel only
  • 20 cardamom pods
  • 1 vanilla pod
  • 700ml vodka

Delicious after a couple of days but more intense after 4 week. Once strained the rhubarb liqueur will keep for 6 months in a cool dark place. Once opened, store in the fridge for up to 2 months. If your rhubarb is more on the green side, your liqueur wont be as pink hued but will taste just as delicious!

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1. Chop the rhubarb into 2cm pieces place in a large sterilsed jar with the sugar and shake well.
2. Carefully peel the zest from the orange using a sharp knife or peeler. Cut away any bitter white pith.
3. Crush the cardamom pods with the back of a knife to open them.
4. Halve the vanilla pod lengthways. Nestle in these aromatics around the rhubarb.
5. Pour over the vodka and leave to infuse for 4 weeks till the liquid is pink, tipping and gently shaking the jar occasionally. You can leave for longer.
6. Pour the liquid through a sieve into a clean, sterilised jar or bottle and seal.
7. Delicious served neat over ice with a rosemary sprig, with soda or add a good slosh to a glass of fizz. Store in the freezer for an extra cool pick-me-up.
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