Rhubarb gin

Rhubarb gin

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(33 ratings)

Prep: 10 mins plus 4 weeks infusing, no cook


makes 2 litres

Use seasonal rhubarb to make this for a G&T with a difference, or top the finished gin 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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16th Jun, 2020
First time making this. I used forced rhubarb and only had 400g so made a small batch. Absolutely beautiful. Not too sweet. Used it for G&T with Fever Tree Mediterranean Tonic and the rhubarb taste is amazing! I put the kilner jar in the cupboard for the 4 weeks and it retained a beautiful pink colour. Will definitely make again.
15th Apr, 2020
I've made this 3 times (adjusting the recipe each time using 1ltr Gin, 1.25kg pink rhubarb, 500g sugar. It's been delicious every time! Having read the comments I've just added some slices of fresh ginger to half of the rhubarb and sugar for this batch- so will have 1 bottle rhubarb and ginger, and 1 bottle rhubarb. Love this recipe! ps I add a couple of drops of pink food colouring when it's ready ;)
12th Dec, 2019
I’ve made this 3 times now & each time I’ve made it I’ve adjusted it further to our tastes. The initial recipe is far to sweet. But we now have this perfect. 500g of rhubarb & 70g of sugar for 48hrs. Then add 500ml of gin leave for 3 weeks. Then add the remaining gin & strain. We have started to add 2 inches of ginger to the rhubarb & sugar - it is amazing. Very similar to the Whitley Neill Rhubarb & Ginger. As we live in Oz it’s impossible to get hold of it anywhere & of course no where close to the UK retail price.
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!
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.


Rebekah McKinstry's picture
Rebekah McKinstry
22nd Apr, 2020
Hi if I'm using soda water instead of gin do I still need to leave it for 4 weeks? Thanks
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?


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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