Rhubarb-infused vermouth is one of the simplest and most delicious recipes I've learned at a food event attended through my time running Fresh-Picked Seattle. Find the recipe here.
I learned the recipe at a springtime 2012 demo class at Book Larder with Maggie Savarino, author of The Seasonal Cocktail Companion
While this particular recipe isn't in The Seasonal Cocktail Companion, the book is a great guide to learning more about infusions and cocktails.
Maggie's version of rhubarb vermouth called for sliced kumquats and thyme. A delicious combo!
I decided to go with orange zest...
As noted in the post with the recipe, I experimented with frozen rhubarb to see if my infused-vermouth addiction could continue into winter. I think it worked a-okay!
A less successful (for my wallet) experiment was testing a much cheaper vermouth against the expensive Dolin I'd been using. The Dolin really was better.
If you infuse it for less time, or the rhubarb is less red, you might get a paler pink - but still delicious - version.