Rhubarb gin

Rhubarb gin

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(21 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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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.
KathyMolan's picture
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.
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!
Lydiee Taylor's picture
Lydiee Taylor
24th May, 2019
About to bottle up! So excited, the numerous sneaky tasters I have had have been good! Can I use the rhubarb for anything or is it just to be thrown now?
Lydiee Taylor's picture
Lydiee Taylor
3rd May, 2019
Hi! In the process of making this so a quick answer appreciated! Do I store this in the fridge or can I put it in the kitchen cupboard and forget about it for 4 weeks? So excited to be trying this recipe!
goodfoodteam's picture
goodfoodteam
4th May, 2019
Thanks for your question - there's no need to refrigerate this, just pop it in the cupboard. We hope you enjoy it.
Amy Moore's picture
Amy Moore
7th Oct, 2018
Once opened, how long will it last? Does it need to be refrigerated once opened? Any signs that is no longer safe to consume?
Mandi Brown's picture
Mandi Brown
19th Aug, 2018
I’ve made this gin and it’s very sharp is there a way I can make it sweeter
goodfoodteam's picture
goodfoodteam
27th Aug, 2018
Thanks for your question. The flavour will mellow over time but if you prefer a sweeter drink you can add more sugar.

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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