Rhubarb Gin is a pretty, pale pinkish gin with a hint of fruit.
You will need:
- 2-litre Kilner jar or similar wide-necked bottle or jar with a lid
- Large sieve
- Bottles to put the finished product in
or try a sloe gin kit with everything you need to start with.
- 500g rhubarb
- 1 litre London Dry gin (see note)
- 300g caster sugar
- 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
- Use a funnel to pour into a bottle or bottles for storing
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.