Recipes

This recipe comes from The Star Inn at Harome in Yorkshire. Drink it with their Baked Ginger Parkin with Rhubarb Ripple Ice Cream. It's a great way of making the most of the short Champagne rhubarb season - dilute with soda water or lemonade for a refreshing summer drink.

Booze Ratio: 2 kg of washed and prepared fruit, 1 kg granulated sugar, 1.5 litres of preferred alcohol - try vodka.

First of the season forced Yorkshire rhubarb is the best: its vibrant pink hue gives the schnapps a lovely glow. Stew down the rhubarb with a little splash of water, place on lid on top and cook for 10 to 15 minutes. Strain the juice from the pulp through a fine sieve - set the fruit aside and use for a compôte. Add the vodka and sugar, mix thoroughly and pour into a large bottle or another suitable vessel. For the first few days tip and turn the bottles to ensure all the sugar is dissolved, then store out of sunlight and out of harm's way!! Drink after approximately 6 weeks at the earliest.