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–+ servings
Two half-litre bottles of rhubarb gin with a hand-written label
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5 from 5 votes

Rhubarb Gin

Rhubarb Gin is a pretty, pale pinkish gin with a hint of fruit.
Prep Time15 minutes
Steeping Time35 days
Total Time35 days 15 minutes
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

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.