Rhubarb Liqueur - cooking recipe

Ingredients

2 kg rhubarb, sliced
100 g caster sugar
1 None vanilla pod, halved lengthways, seeds scraped out
200 g white rock sugar
200 ml vodka
200 ml Bacardi rum

Preparation

Place the rhubarb and sugar in a saucepan, cover and allow to stand for 1 hour.
Bring the rhubarb to a boil, stirring occasionally. Cover and simmer for 8-10 mins, until the rhubarb begins to break down. Pass through a sieve into a bowl - you should have about 3 cups of juice. Add the vanilla pod and seeds, then add the rock sugar and stir until dissolved. Allow to cool.
Stir in the vodka and Bacardi, then remove the vanilla pod. Pour into bottles.