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Rhubarb gin

Rhubarb gin

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Rating: 5 out of 5.45 ratings
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  • Preparation and cooking time
    • Prep:
    • plus 4 weeks infusing, no cook
  • Easy
  • makes 2 litres

Use seasonal rhubarb to make this G&T-with-a-difference, or top the finished gin with soda water for a refreshing and gloriously pink summertime drink

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal63
fat0g
saturates0g
carbs7g
sugars7g
fibre0g
protein0g
salt0g
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Ingredients

Method

  • STEP 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.

  • STEP 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!

Goes well with

Recipe from Good Food magazine, May 2017

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Overall rating

Rating: 5 out of 5.45 ratings
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