Wash and chop the rhubarb stalks into 1/2 to 1-inch pieces, yielding about 6 cups or 1 1/2 pounds. Remember to discard the toxic leaves as you work.

In a 1/2-gallon mason jar, combine the chopped rhubarb with 1 cup of sugar. Cap the jar loosely and let it sit at room temperature for 24 hours, shaking it occasionally until the mixture takes on a deep pink hue.

Pour 750 ml of vodka over the macerated rhubarb and juice. Cap the jar tightly to seal in all the lovely flavors.

Store your liqueur in a dark place at room temperature for 4 to 6 weeks. Gently shake it every few days during the first two weeks, then let it be until the infusion is complete.

After the infusion period, strain the mixture through a fine mesh strainer, pressing on the solids to extract as much luscious liquid as possible. For a clearer finish, you may use cheesecloth during the straining process.

Taste your liqueur and if you want it sweeter, feel free to add more sugar or simple syrup (typically around an extra 1/4 to 1/2 cup) until it suits your palate.

Use a funnel to transfer your beautiful liqueur into clean, dry bottles. Store them at room temperature, out of sunlight to maintain that stunning color and flavor.