Rhubarb gin

Rhubarb gin

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(28 ratings)

Prep: 10 mins plus 4 weeks infusing, no cook

Easy

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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Ingredients

  • 1kg pink rhubarb stalks
    Rhubarb

    Rhubarb

    roo-barb

    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

    Gin

    jinn

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

Method

  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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emptyseas
30th Oct, 2019
800ml gin? Why not make it easy on everyone and use 750ml - in other words a full standard bottle? Otherwise, the recipe needs to be adjusted to 375g caster sugar and 937.5g rhubarb!
goldphish
18th Sep, 2019
5.05
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
5.05
I lover Rhubarb gin! Never too early for a pink gin! https://pinkginco.co.uk/
Lucy Berry's picture
Lucy Berry
18th Jul, 2019
5.05
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.
GDT1959
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!!
liznfil
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.
bexy6891
25th Sep, 2017
5.05
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.
KLM88
7th Sep, 2017
5.05
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.
dohajane
7th Jul, 2017
4.05
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.

Pages

victoria.fensom
13th Sep, 2019
What size jar would you need for this? Would 2L be big enough?
goodfoodteam's picture
goodfoodteam
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.
goldphish
30th Aug, 2019
5.05
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
goodfoodteam
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.
goldphish
29th Jul, 2019
5.05
Would it be ok to use granulated sugar or even icing sugar instead?
goodfoodteam's picture
goodfoodteam
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.
SianDE
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
goodfoodteam
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
goodfoodteam
8th Jun, 2019
Thanks for your question. We haven't tested this but it should work well. Let us know how you get on!

Pages

cjpuzey
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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