As a digestif You can prepare a homemade rhubarb liquor and offer it as an after-dinner drink, or digestif. In recent times, some serve a rhubarb kombucha, which is a fermented version of rhubarb. • rhubarb 25 g • cane sugar 150 g • water 250 ml • pure alcohol at 95° 200 ml Wash the rhubarb. Dry and cut it into cubes. Place it in an airtight jar together with the alcohol and leave to infuse for about ten days. After the infusion time, prepare a simple syrup with sugar and water and add it to the liqueur. Let it rest for about 24 hours, then strain and bottle. Recipe Racool studio on Freepik 27
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