Rhubarb Gin is a pretty, pale pinkish gin with a hint of fruit.
Servings: 1 litres
- 500 g rhubarb, see note
- 1 l London Dry gin, see note
- 300 g caster sugar
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.
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 wash) for extra zing.