5,000 years ago, rhubarb was used for medicinal purposes by the Chinese. It was introduced to the kitchen by the English a few centuries later. Harvested in the spring, rhubarb is a favourite ingredient of pastry chefs who combine it with sugar and strawberries to balance its intense acidity. Rhubarb can also be used to make syrup, liqueur, or wine. Giffard Rhubarb Liqueur captures the rich, stewed taste of rhubarb, making it an excellent choice for enhancing cocktails and mixed drinks with a unique and creative flavour profile. This premium 70cl liqueur with 20% alcohol by volume is perfect for bars and hospitality venues seeking to offer distinctive and refined beverage options.

5,000 years ago, rhubarb was used for medicinal purposes by the Chinese. It was introduced to the kitchen by the English a few centuries later. Harvested in the spring, rhubarb is a favourite ingredient of pastry chefs who combine it with sugar and strawberries to balance its intense acidity. Rhubarb can also be used to make syrup, liqueur, or wine. Giffard Rhubarb Liqueur captures the rich, stewed taste of rhubarb, making it an excellent choice for enhancing cocktails and mixed drinks with a unique and creative flavour profile. This premium 70cl liqueur with 20% alcohol by volume is perfect for bars and hospitality venues seeking to offer distinctive and refined beverage options.