Rhubarb gin
Item 1 of 1
- Drink
- Makes 500ml
- 10 minutes
Something magical happens when you steep pieces of tangy rhubarb in gin. The pink colour leeches into the spirit, resulting in a seriously tasty tipple that's refreshing, sweet and full of flavour. Best of all, the recipe is incredible simple.
First published in 2019
discover more:
Rhubarb can contain different levels of sourness throughout the season, so taste and adjust sugar levels if needed. Using pink rhubarb stems will lend a nice pink colour to the gin. Add a vanilla pod if you fancy a gin that tastes a little like rhubarb and custard!
Ingredients
SAVE RECIPE
Equipment
- Muslin cloth
- Sterilised 500ml jar
- Sterilised bottle
Method
1
Trim, wash and chop the rhubarb. Place in a sterilised jar
2
Add the sugar and the gin, close the lid and give it a good shake
3
Leave the jar in a cool, dark place for 3 days, giving it a shake every day to ensure the sugar dissolves
4
Strain the gin through a muslin cloth into a sterilised bottle. The gin is best consumed within a month.
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