Rhubarb gin

Rhubarb gin

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(7 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



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


  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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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.
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!
14th May, 2017
Have started a batch but added some root ginger. Will let you know how it turns out. Fingers crossed!
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.
Melanie Lloyd's picture
Melanie Lloyd
24th May, 2018
What happens if you leave the rhubarb in the gin for longer? I made some then forgot about it for 6 months! Is it ok to drink.
goodfoodteam's picture
24th May, 2018
Thanks for your question - if the bottle/ jar was sterilised, this will keep for us to a year.
12th Nov, 2017
Can I use frozen rhubarb?
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. Yes you can!
17th Nov, 2017
Thank you
thecherub's picture
26th Oct, 2017
Not sure what gin to use? If I use a cheap gin will the end product be less awesome? A lot of gins have their own flavour too which would affect the end result. I usually drink Bombay Sapphire, would that work well do you think? or just use a plain bottle of Beefeater or London Dry gin?
goodfoodteam's picture
28th Oct, 2017
Thanks for your question. A plain, inexpensive bottle will give great results when combined with the other ingredients. Enjoy!
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.
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
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.


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.