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“Cooking Light April 2012”
READY IN:
20mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool.
  2. Place coarsely chopped rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir.
  3. Screw lid on tightly; let stand at room temperature for 2 to 3 weeks or until all the color leaches out of rhubarb. Strain mixture through a sieve over a bowl; discard solids.

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