Rhubarb gin



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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!

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.
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