Rhubarb gin
- Diana Henry
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makes 2 litres
Easy
Prep: 10 mins
plus 4 weeks infusing, no cook
A star rating of 4.7 out of 5.75 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
1kg pink rhubarb
stalks
-
400g caster sugar
(don't use golden - it muddies the colour)
-
800ml gin
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Nutrition: per serving
- kcal63
- fat0g
- saturates0g
- carbs7g
- sugars7g
- fibre0g
- protein0g
- salt0g
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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.
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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!
Recipe from Good Food magazine, May 2017
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A star rating of 4.7 out of 5.75 ratings
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