Rhubarb Gin is easy to make and takes only 3-5 weeks to mature. Try adding fresh ginger for zingy Rhubarb and Ginger Gin.
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.
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
Strawberry Vodka
Gin and Tonic Sorbet
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Recipe
Rhubarb Gin
Ingredients
- 500 g rhubarb, see note
- 1 l London Dry gin, see note
- 300 g caster sugar
Equipment
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
- 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.
Garreth says
Can I add strawberries. Rubarb and lime in the same jar with the gin?
Susie Collings says
Hi Gareth, I would make Strawberry Gin separately and mix the two when done. Lime? Interesting. I would peel it very thinly and add to the rhubarb. Cheers - Susie
Debster says
Can I use regular white sugar as I don’t have caster sugar
Susie Collings says
If you have any sort of blitzing machine, e.g. processor, blender, smoothie maker, stick blender, you can blitz the sugar to make it finer. Otherwise it will just take a bit more effort to keep shaking the jar to make sure the sugar dissolves. Cheers - Susie
Denise a Rohrer says
Regular sugar is fine to use because the recipe calls for a weight and not a volume of sugar.
Tina Abbott says
I'd like to make Rhubarb and ginger gin should I use a fresh piece of ginger and how much x
Susie Collings says
Hi Tina, Thanks for asking. 🙂 For Rhubarb and Ginger Gin, add 5cm (2-inch) fresh ginger to the rhubarb, slice it but there's no need to peel - just wash it. I've added a note to the recipe too.
Cheers - Susie
Janet Jenkyn-Jones says
Don’t fill the receptacle to the top as you need room to shake it around when it is first put together. I’ve found it best to use a wide mouthed Kilner rather than a bottle as it’s jolly difficult to get the sodden rhubarb out of a bottle. Which you will want to do, as it is too good to waste and makes excellent puddings.
Like the idea of the currants. I once added a few drops of red food colouring which worked well, though it is interesting how even green rhubarb produces some pink colouring.
Ideas for drinking? I add dry ginger which is just gorgeous. Rhubarb and ginger is like Romeo and Juliet....
Susie says
Ooh yes! Rhubarb gin and ginger!
Anne says
Can I use frozen rubarb?
Susie Collings says
Hi Anne. You can, and I often use frozen fruit in fruit gin. The only caveat is that it hasn't been frozen too long, but a few months is fine. If your rhubarb is older than that, use more as the flavour will probably have gone away a bit.
Cheers - Susie.
Wickedpixie says
Is it okay to fill the jar to the top or does there need to be a gap for it to ferment?
Susie says
Hi, As Janet says, you need a bit of room to shake everything about. I use a 2-litre Kilner jar for 1 litre of gin etc.
Cheers - Susie
Brittsny says
What is the best way to store the gin after it is finished? In a cool dark place again or in The fridge/freezer?
Thanks. I am so excited!
Susie Collings says
Hi Brittany, Store in a cool, dark place. Once it's matured the fridge is fine. If the gin isn't in the dark the colour will fade more quickly (it still tastes good though). Cheers - Susie
Alice says
Can I freeze the rhubarb until I’m ready to use it
Susie says
Hi Alice,
Absolutely! Best to prepare it before you freeze it, i.e. wash and chop. Then you can just pop it into the gin when you're ready - no need to defrost, unless you've got lumps of ice in with it.
Cheers - Susie
Janet Jenkyn-Jones says
Yes, frozen rhubarb is fine but may become watery.
If the rhubarb is very green, it’s possible to add a few drops of red colouring - but very little, drop by drop.
I’m just drinking a glass of this year’s brew with some dry ginger and ice and it is scrumpy.
Gill Clarke says
What an excellent idea!! Thank you.
susan oliver says
This is the first time I going to make it I let you no how it turns out I got a lot of rhubarb gi turns out
Susie says
Hi Susan, Hope you like it. See Janet's comment below about using up the rhubarb once your gin is ready.
Cheers - Susie
Craig Bridges says
Same type of process for Scottish ‘Singing Hinny’! Just change the rhubarb for blackcurrants and the gin for blended Scotch whisky (cheapest!). Shake daily for 6-8 weeks before Christmas and New Year. Keeps you warm on a cold Winter’s night!
Dr Craig Bridges
Cheltenham
Susie says
Hi Craig,
Sounds good. Definitely a winter warmer! Cheers - Susie
Janet JJ says
Can I cook the Ginny rhubarb after I’ve filtered out the gin to drink? It seems such a dreadful waste not to. I wondered about rhubarb fool as the fruit is too soft to make into a crumble.
Susie says
Hi Janet. I haven't tried it, but only because I didn't have time. As sugar and alcohol are both preservatives, the rhubarb should be fine. Do let me know how it goes.
Cheers - Susie
Janet JJ says
I decided to make a crumble and it was utterly delicious. Zero wastage. 100% satisfaction!
Susie says
Fantastic. That's good to know 🙂
John says
I make rhubarb gin to a similar recipe although as the rhubarb variety I grow is quite green I add a few bunches of redcurrants to get that authentic pink hue....
Hope this helps!
Susie says
Hi John,
What a good idea. And you can always find frozen currants if they're out of season.
Thanks! - Susie
Gill Clarke says
There’s a lot of rhubarb and raspberry gins around, is this a combo you think will work?
Susie says
Hi Gill. Rhubarb and raspberry gin is lovely but I make them separately and then mix to taste.
Raspberries don't take so long to steep.