Rhubarb gin

  • 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

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!





  • Muslin cloth
  • Sterilised 500ml jar
  • Sterilised bottle


Trim, wash and chop the rhubarb. Place in a sterilised jar
Add the sugar and the gin, close the lid and give it a good shake
Leave the jar in a cool, dark place for 3 days, giving it a shake every day to ensure the sugar dissolves
Strain the gin through a muslin cloth into a sterilised bottle. The gin is best consumed within a month.
First published in 2019

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