When should I remove the orange zest and spices so they do not overpower the rhubarb?

Expanded Explanation

Orange zest and warm spices extract faster than rhubarb, so they do not always need to stay in the jar for the full infusion. If left too long, orange zest can become dominant or slightly bitter, while clove and star anise can push the profile away from fresh fruit and toward a heavier spiced character.

A practical method is to taste the infusion after the first 5 to 7 days. If the orange note is already clear and the clove or anise is becoming noticeable, remove the zest first, then the clove or star anise if needed. Cinnamon and vanilla are usually more forgiving and can stay longer without causing imbalance.

Rhubarb benefits from a longer steep, so you can continue infusing the fruit after some aromatics are removed. This staged approach keeps the liqueur bright and fruit-led while still giving it warmth. It is especially useful when using very fragrant oranges or strong whole spices.