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    Home » Drinks

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    Rhubarb Gin

    Rhubarb Gin is easy to make and takes only 3-5 weeks to mature. Try adding fresh ginger for zingy Rhubarb and Ginger Gin.

    Jump to Recipe
    A half-litre bottle of rhubarb gin with a hand-written label

    I remember being very proud of my first batch of Sloe Gin, made when I was about 22. It was the first thing I had made that my mother hadn't. Now I make all sorts of fruit gins.

    When I first tasted rhubarb gin I liked it but I couldn't bring myself to buy any when I knew I could make it. So here we are. It's as easy as all fruit gins and it only takes a month to mature. The acidity of the rhubarb works well with gin and it isn't too sweet.

    Key ingredients in Rhubarb Gin

    Gin

    The gin I use is any basic supermarket brand, although I like Waitrose London Dry Gin. There really isn't any point in buying expensive gin because you are masking the taste of all those beautiful botanicals with the fruit.

    Having said that, I always buy London or Dry gin which is distilled with juniper and botanicals rather than just having the flavouring added.

    Rhubarb

    It's worth slicing the rhubarb length-wise as well as chopping it up. Rhubarb skin is tough so exposing the inside gets more of the flavour in. A few weeks is all you need to mature rhubarb gin. This batch had about a month, but I wouldn't leave it much longer because the colour starts to get duller.

    Pink or green rhubarb?

    The flavour of the gin isn't affected by the colour of the rhubarb, but the colour is. If you're looking for that delicate pale pink, use pink rhubarb

    Use up the gin-soaked rhubarb

    You will be left with some rather tasty rhubarb. I found I could eat it raw as the gin and sugar had really penetrated into the flesh. It's also rather nice in a Strawberry and Rhubarb Crumble.

    Ring the changes

    Rhubarb and Ginger Gin

    Adding fresh ginger gives a bit of zing to your rhubarb gin. Use about 5cm (2 inches). Cut it into slices and add in with the rhubarb. There's no need to peel the ginger, but I'd give it a wash first.

    Rhubarb and Raspberry Gin

    As these fruit gins need different times to mature, I make them separately and blend when they're ready. Raspberry Gin is ready in only a couple of weeks.

    Rhubarb Gin

    Secrets of Success

    Mature in a cool, dark place

    You only need to leave rhubarb gin for 3-5 weeks to mature. Any longer and the flavour goes off a bit. The variation is because of temperature - in warmer conditions, the gin matures more quickly. Find the coolest, darkest place in your house, but not the fridge.

    Give the gin enough room

    I use a two-litre Kilner jar to make my fruit gins. This gives you plenty of room for one litre of gin, the fruit and the sugar. The yield is just over a litre - maybe 1.1-1.2 litres. If you use half quantities, you could use a one-litre jar - or an empty gin bottle.

    Fresh fruit or frozen?

    It doesn't really matter, but don't use fruit that's been in the freezer for ages because the flavour won't be so good.

    How long does fruit gin keep?

    Rhubarb Gin will keep for up to a year. After that, the colour begins to change, but it still tastes good!

    How do you drink Rhubarb Gin?

    Although Rhubarb Gin is delicious on its own as a liqueur, I rather like it with tonic, especially a less-sweet one like Fever Tree or Fentimans.

    What equipment do you need?

    I often put my gin into small bottles to give as presents or keep, although an old gin bottle is just as good if it's for home consumption. I eventually invested in a Sloe Gin set with everything in. It includes the Kilner jar, a funnel and some small bottles. Everything you need to get started!

    If you like this...

    ...Why don't you try:

    Raspberry Gin cocktail with 2 bottles of Raspberry Gin

    Raspberry Gin

    Raspberry Gin is a pretty, dark pink gin with a fresh fruity flavour. Make this with frozen raspberries at any time of year.
    A glass of Strawberry Vodka & Tonic with the bottle

    Strawberry Vodka

    Strawberry Gin is a pretty, pink gin with a fresh fruity flavour.
    Gin and Tonic Sorbet in a bowl with shards of lime peel and bottles of gin and tonic.

    Gin and Tonic Sorbet

    A refreshing G&T sorbet for any time of year, with lots of lime and lemon.

    Stockists

    Sloe Gin kit

    Buy Now →
    Kilner Jars

    Kilner Jar

    Buy Now →

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    A half-litre bottle of rhubarb gin with a hand-written label and a glass of rhubarb gin cocktail

    Recipe

    Two half-litre bottles of rhubarb gin with a hand-written label
    Print Recipe
    5 from 6 votes

    Rhubarb Gin

    Rhubarb Gin is a pretty, pale pinkish gin with a hint of fruit.
    Prep Time15 minutes mins
    Steeping Time35 days d
    Total Time35 days d 15 minutes mins
    Course: Drink
    Cuisine: British
    Servings: 1 litres
    Author: Susie@Everyday Cooks

    Ingredients

    • 500 g rhubarb, see note
    • 1 l London Dry gin, see note
    • 300 g caster sugar
    Prevent your screen from going dark

    Equipment

    2-litre Kilner jar
    Large sieve
    Funnel
    or
    Sloe Gin kit

    Instructions

    Preparation:

    • Rinse the Kilner jar with boiling water to sterilise

    To make the rhubarb gin:

    • Cut the rhubarb lengthwise, then chop into 2cm pieces
    • Put the rhubarb into the Kilner jar. Add the sugar and gin
    • Close the lid and shake the mixture. Shake the gin every day until the sugar is dissolved
    • Leave in a dark place for 3-5 weeks
    • Use a sieve over a large jug to remove the rhubarb. Using a funnel, pour into a bottle or bottles for storing.

    Notes

    Everyday Cooks tips:
    • Rhubarb Gin will keep for up to a year. After that, the colour begins to change, but it still tastes good!
    • Don't use expensive gin - a supermarket brand is fine (I use Waitrose London Dry Gin). London Dry gin is distilled with botanicals, otherwise flavouring is added after distillation
    • If your rhubarb is pink, the Rhubarb Gin will be pink. Green rhubarb gives the same flavour but a more amber colour
    • Add 5cm (2-inch) fresh ginger, sliced (no need to peel) for extra zing.
     

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    Reader Interactions

    Comments

    1. Anna says

      September 06, 2024 at 1:32 am

      Splendid article! I’ll give it a try. Can I use a normal twist jar? And regardless of the type (kilner or twist), do you keep the lid tightly closed? Thanks in advance.

      Reply
      • Susie Collings says

        September 17, 2024 at 3:57 pm

        Hi Anna, I make mine in an empty gin bottle with the lid closed 🙂

        Reply
    2. Berni says

      August 22, 2024 at 3:38 pm

      I have just made this for the first time! Thanks for the recipe! For everyone who has made it before, when I can bottle it - after 3, 4 or 5 weeks?? TIA.

      Reply
      • Susie Collings says

        September 17, 2024 at 4:00 pm

        Hi Berni, If you've got time, leave it for 5 weeks. If you're desperate, drink it after 3 😉

        Reply
    3. Carolynn says

      August 10, 2024 at 7:21 pm

      If you put slice of lime in it brings the rhubarb taste to the fore.

      Reply
      • Susie Collings says

        August 12, 2024 at 2:44 pm

        Great idea. I'll be trying that soon 🙂

        Reply
    4. Annie says

      April 02, 2024 at 6:07 pm

      5 stars
      ...and don't throw the rhubarb away when the gin has been bottled. Gin infused rhubarb is good on vanilla icecream . Just heat it in a pan for a minute to soften it a little.
      Also...
      If your rhubarb is not pink enough, boost the colour with tiniest drop of red food colouring

      Reply
      • Susie Collings says

        April 18, 2024 at 6:16 pm

        Good tips Annie - thanks 🙂

        Reply
    5. Jon says

      July 28, 2023 at 2:21 pm

      5 stars
      I make this every year, but use Duty free gin purchased on the flight home, 47+% and considerably cheaper than the budget gin from the supermarket.
      Thank you for the tip about ginger, not used this before, but will add it now.
      This rhubarb gin is well received by beaters in the shooting season, but they have to wait until November 1st. A warming morning drink on a cold wet day.

      Reply
      • Susie Collings says

        September 04, 2023 at 2:20 pm

        Hi Jon, duty-free gin is definitely the way to go 🙂 I hope the beaters appreciate your efforts

        Reply
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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    A half-litre bottle of rhubarb gin with a hand-written label
    A glass of rhubarb gin cocktail

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