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- STEP 1
Put the rhubarb in a 2-litre sterilised preserving jar or bottle, then pour in the vodka and sugar. Add the vanilla pod, if using. - STEP 2
Mix until the sugar has dissolved, then seal the jar or bottle and leave to infuse in a cool, dark place for two months. Strain through a muslin cloth or fine sieve and decant into a bottle before using. Will keep in a cool, dark place for up to six months.
