Rhubarb gin

Rhubarb gin

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(27 ratings)

Prep: 10 mins plus 4 weeks infusing, no cook


makes 2 litres

Use seasonal rhubarb to make a G&T with a difference, or top with soda water for a refreshing summertime drink in glorious pink

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal63
  • fat0g
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein0g
  • salt0g
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  • 1kg pink rhubarb stalks



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 400g caster sugar (don't use golden - it muddies the colour)
  • 800ml gin



    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…


  1. Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.

  2. After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!

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Comments, questions and tips

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18th Sep, 2019
I've just made this and it's a beautiful pink colour and is delicious. I only had 640ml gin so I adjusted the other ingredients accordingly and it made just over a litre. I left it steeping for 5 weeks. Now to make a boozy crumble with the rhubarb!
Edward Hargreaves's picture
Edward Hargreaves
30th Jul, 2019
I lover Rhubarb gin! Never too early for a pink gin! https://pinkginco.co.uk/
Lucy Berry's picture
Lucy Berry
18th Jul, 2019
Brilliant and easy recipe. I used champagne rhubarb from the garden and result was a dark pink- almost red- colour which is beautiful! Making a second batch and would recommend this recipe.
3rd May, 2019
Excellent. I put some ginger root in too. With the fruit, don't discard, liquidise and mix with a cheap block of vanilla ice cream, best ice cream ever!!
14th Sep, 2018
It was nice but couldn't really taste the rhubarb. Next year I'll look for a recipe which uses cooked rhubarb. Tip to improve pink colour, I added a few strawberries.
25th Sep, 2017
Lovely tasting gin. We had this with tonic and some with a slice of fresh ginger. It was that nice we've made it again! This time hoping it might last a little longer than one evening.
7th Sep, 2017
Brilliant. I used slightly less sugar and left it with the rhubarb for 48 hours and then added a litre of gin. Left it for about 5 weeks. Absolutely delicious. Could drink on its own over ice or with a dash of sparkling water. Everyone who has tasted it has loved it.
7th Jul, 2017
Made this and added slices of fresh ginger ..... tastes delicious. But ...... it certainly wasn't such a delightful colour as your picture! Add a dash to your gin and tonic or to a glass of Prosseco.
Rachael Reynolds
10th Jun, 2017
Haven't tried it yet but how bizarre to have a measure of 800mls of gin.
KathyMolan's picture
17th May, 2017
Have started a batch too. Should have paid attention to the picture - don't try making it in a bottle - doesn't really work - made a second batch in a proper container!


13th Sep, 2019
What size jar would you need for this? Would 2L be big enough?
goodfoodteam's picture
14th Sep, 2019
Thanks for your question. As this recipe makes 2 litres, we'd suggest using a slightly larger jar just be safe ie 2.25 or 2.5 litres.
30th Aug, 2019
When I strain it through a sieve should I squish the rhubarb to get all the liquor out or just let it gently drain?
goodfoodteam's picture
31st Aug, 2019
Thanks for your question. If you're using muslin then yes, squeeze away to get the last drops out. If you're planning just to use a sieve then bits may get through.
29th Jul, 2019
Would it be ok to use granulated sugar or even icing sugar instead?
goodfoodteam's picture
30th Jul, 2019
Thanks for your question. You can use granulated if necessary although this has larger granules and therefore does not dissolve as easily. We wouldn't recommend icing sugar as this often has additional ingredients in it to keep it powdery.
18th Jun, 2019
My rhubarb is more red than pink - is it still ok to use and would I need to add more sugar?
goodfoodteam's picture
18th Jun, 2019
Thanks for your question. The vibrant colour will enhance the colour of the gin so go ahead!
Gemma Hancock's picture
Gemma Hancock
8th Jun, 2019
Could I use vodka instead?
goodfoodteam's picture
8th Jun, 2019
Thanks for your question. We haven't tested this but it should work well. Let us know how you get on!


19th Oct, 2017
I added a couple of raspberries - gave a lovely pink colour without affecting flavour at all.
Lorraine Twizell
11th Aug, 2017
I added a handful of red currents to enhance the pinkness and tartness.
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