Rhubarb gin

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
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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

Metric

Imperial

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.
First published in 2019
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GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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