For every litre of vodka you use, you will need:
600g rhubarb
300g caster sugar
3 inches of ginger root
zest of one lemon
Pour over the vodka, shake or stir well, and seal the jar up. Leave it at room temperature (it will be fine sitting on a shelf in the kitchen) for two months, at which point the rhubarb will look disgusting and grey, having given all its juice and colour to the now pink vodka. Strain the mixture through a sieve lined with muslin into bottles. This liqueur is even better if you leave the finished bottles to mature for six months or so… but if you can’t resist the temptation to have a taste, it can also be drunk immediately!