Rhubarb gin

Rhubarb gin

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(34 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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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.
KathyMolan's picture
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.


goodfoodteam's picture
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
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
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.
11th Jul, 2018
Mine isn't very pink but nor was my rhubarb. I've left it the four weeks, just bottled it, but it is a bit cloudy. Will this go or have I done something wrong?
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. It actually tends to go paler over time rather than the other way around and is also a bit cloudy. You could add a tiny drop of red food colouring if you want a rosier hue.
Helen Payton's picture
Helen Payton
10th Jun, 2018
Hi. Can you tell me whether this needs to be stored in an airtight bottle/jar please?


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