Rhubarb gin

Rhubarb gin

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(3 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

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

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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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
3.8
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
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!
janetinjersey
14th May, 2017
Have started a batch but added some root ginger. Will let you know how it turns out. Fingers crossed!
janetinjersey
8th Jul, 2017
Update. Took most of the ginger out after a week as I felt it was getting too gingery. Final result very good but I will use less sugar next time.
Lorraine Twizell
11th Aug, 2017
Did anyone use the rhubarb afterwards to make a boozy crumble? I added a handful of red currents to add to the pinkness as well as flavour.
pinkdms
16th Jul, 2017
if stored, how long will this last for, I am thinking of making this for Christmas - therefore will it last till then if stored in a cool dark place,
goodfoodteam's picture
goodfoodteam
17th Jul, 2017
Thanks for your question. If strained and poured into a sterilised bottle, it's no problem to keep it for a Christmas present.
BearChef50
10th Jun, 2017
How does this make 2 litres? The only liquid used is 800ml of gin and I can't believe you get 1.2 litres of juice from the rhubarb.
Cassiefearnley
17th May, 2017
Hmmm I decided to make this (only 800g rhubarb though, 340ish g granulated sugar and a litre of gin). Added sugar left it for 24 hrs so far so good...looked pink added gin today and it's gone a cloudy grey...any idea why?!? Will it turn pink?!? Definitely not as pretty as picture
goodfoodteam's picture
goodfoodteam
23rd May, 2017
Thanks for your question. It sounds as if it became too diluted as you used less rhubarb and more gin than in the recipe. You could add some more rhubarb and sugar in the proportions suggested. Do this in a separate jar and add after 24 hours.
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.