Rhubarb is currently in season. It’s bright pink and green add colour and brightness to the kitchen, ready to be cooked in all manner of ways. We love it stewed in orange and ginger to add to yogurt in the mornings but we have to admit to falling for homemade rhubarb gin since we first made it a few years ago using this recipe. It tastes so delicious compared to shop bought brands we feel. It’s simple to make and tastes beautiful with a decent tonic and ice. Nothing else is required.
- Approximately 1kg of pink rhubarb stalks (they don’t have to be completely pink but it helps create the heavenly pink colour of the gin)
- 400g of white caster sugar
- Between 700ml – 800ml of gin (we have used this one to make the rhubarb gin. It’s well priced but a decent gin so as not to ruin the flavour).
1. Wash and trim the rhubarb. Cut into approximately 3cm chunks and place in a large jar (this one is large enough). Add the sugar, seal the jar and give it a good shake. Leave overnight for the sugar to draw out the juice from the rhubarb.
2. After 24 hours, add the gin (we used the whole 700ml bottle). Seal the jar back up and give it a rigorous shake to help dissolve the sugar.
3. Leave the jar in a cool, dark place for 4 weeks (patience is a virtue after all!). Open and strain the gin through a muslin lined sieve of jam strainer (we use this one here). Pour the gin into bottle and enjoy with tonic and ice or gift as you see fit!