3 c. granulated sugar
3 c. vodka
Wash and trim rhubarb. Slice about 1/4 inch thick by hand or in food processor. Place rhubarb in an aging container (preferably glass with a tight-fitting lid). Add sugar and stir. Pour vodka over mixture and stir again. Cap or cover and let sit at room temperature for 2 to 4 weeks. The color will change to a rosy glow (so will your cheeks after sipping the final product!) Stir occasionally. After initial aging, strain liqueur through metal colander placed over a large bowl. Press juice out of rhubarb with a spoon. (Save fruit and use in a cake or over ice cream.) Strain again through cloth until liquid is clear. Re-bottle as desired, cap and age at least one additional month before serving.