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.
Debbie says
I added a couple of Strawberries with the ginger and rhubarb, which gave it a lovely deeper pink colour. This is a beautiful summer gin, and I serve it with tonic and a slice of red grapefruit, it is gives it a wonderful fresh taste. Second batch is gently brewing now
Susie Collings says
Hi Debbie, That sounds amazing and I will pass on your tips if I may 🙂
Brian Sanderson says
Hi Jacqui. Best recipe ever for rhubarb and ginger gin. Third batch ongoing at present. Unfortunately my friends love it and as I have access to lots of rhubarb I appear to be the nominated one. Many thanks.
Brian Sanderson says
When you say no need to wash ginger, do you mean no need to peel? My fresh ginger had little bits on it!!!
Susie Collings says
Hi Brian, Yes indeed! Give the ginger a wash 🙂
Heidi says
I'd like to make lime Gin and have 2 demijohns ready for this. . .how much lime/sugar to gin should I use, how long should I leave it? Thank you xx
Lynn says
Hi can I use ground ginger instead of fresh ?lynn
Susie Collings says
Hi Lynn, Not sure about ground ginger, dried ginger might work though.
Katie says
Hi, I’ve just made my first two batches of this rhubarb gin. It looks and smells amazing. I haven’t taste tested yet but I am sure it is delicious! Just a question about the left over rhubarb which I don’t want to waste at all. I was thinking it would be great as a sorbet but I’m not sure how sweet it will have become as it was bathed in sugar and gin for a few weeks. Anybody tried or got any tips for turning it into a sorbet? Failing that, any other recipes it would lend to well would be appreciated. Thank you!
Susie Collings says
Hi Katie, I have used mine in Strawberry and Rhubarb Crumble. It still needed a bit of sweetening.
Peta Tawney says
My Rhubarb gin has gone cloudy, is it still OK?
Susie Collings says
Hi Peta, My gin sometimes has sediment at the bottom which can make it cloudy. Try pouring through a muslin if you want to remove it.
Jackie says
Hi Susie,
I've just set up a half batch of rhubarb gin. Should it be kept in the dark, cool place from day one?
There's an alarm set on my phone to remind me to shake it each day until the sugar has dissolved. Definitely an out of sight out of mind situation otherwise!
Susie Collings says
Hi Jackie, I don't put mine in a dark place until the sugar's dissolved for that very reason 🙂 It will only take a day or two.
Jackie says
Thanks Susie
All the sugar was dissolved by day 3 and it's becoming a delightful shade... not long to wait now!
Jacqui says
I make a lot of Rhubarb gin. All wonderful. But this time it’s started fermenting by day 15. Loosing it’s normal flavour. What can I do to rectify this. Or shall I throw it away?
Thanks for your help.
Susie Collings says
Hi Jacqui, I haven't ever had fermenting rhubarb. I did a bit of research and it could be wild yeast on the rhubarb(!). I'd say definitely drain the gin off and taste. I don't think it could be harmful - too much alcohol and sugar for that. I guess it could be stronger. I'll carry on looking. Is it fizzy?
Jacqui says
Yes it’s slightly fizzy and taste of yeast
Not a nice taste.
But I dont really want to throw it away what do you think I should make it into ?
Many thanks
Jacqui
Susie Collings says
TBH I'm a bit stumped on this one Jacqui. I can't find any answers and I haven't had this myself. I can understand that you don't want to throw the gin away but I'm not sure what you can do with it. I presume you had sugar in there too?
Jacqui says
Yes sugar and recipe amount with gin and rhubarb.
Could I put it in a Demi Jon with wine bubbler air lock. What else should I add to make it a sparkling gin.
Thanks for your help
Jacqui
Mike Griffith says
As a home winemaker, this is really strange to hear. High alcohol levels will kill yeast. I've made Port wine before and there are special strains of yeast that can tolerate up to about 18%-20% alcohol, but it is highly unlikely one of these strains occurred naturally on your rhubarb. Literally, the only scenario I can think of where the alcohol would be low enough to allow natuarl yeast to survive and start to ferment your added sugar is if you used a No Alcohol gin or if you added a heck of a lot of water. Most London Dry Gins are 40%, so it would take about 3 litres of water to one liter of 40% ABV gin to reduce the alcohol enough for yeast to survive n it.
Susie Collings says
Hi Mike, Thanks for your input. 🙂 It did seem a strange situation. Cheers - Susie
Becky says
I made the rhubarb gin and it just finished a couple days ago. There is a dark sediment at the bottom of the bottle. I used cheesecloth to strain it when I put it in the bottle. Do I need to strain it again?
Susie Collings says
Hi Becky. It's up to you. I don't bother and I haven't had a problem with sediment as I pour the gin out. Did you?