Rhubarb gin

Rhubarb gin

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(31 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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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
goodfoodteam's picture
13th Jun, 2018
Thanks for your question - we'd suggest storing it in a sterilised bottle or Kilner jar with a seal.
Melanie Lloyd's picture
Melanie Lloyd
24th May, 2018
What happens if you leave the rhubarb in the gin for longer? I made some then forgot about it for 6 months! Is it ok to drink.
goodfoodteam's picture
24th May, 2018
Thanks for your question - if the bottle/ jar was sterilised, this will keep for us to a year.
12th Nov, 2017
Can I use frozen rhubarb?
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. Yes you can!
17th Nov, 2017
Thank you
thecherub's picture
26th Oct, 2017
Not sure what gin to use? If I use a cheap gin will the end product be less awesome? A lot of gins have their own flavour too which would affect the end result. I usually drink Bombay Sapphire, would that work well do you think? or just use a plain bottle of Beefeater or London Dry gin?
goodfoodteam's picture
28th Oct, 2017
Thanks for your question. A plain, inexpensive bottle will give great results when combined with the other ingredients. Enjoy!
Lorraine Twizell
11th Aug, 2017
Did anyone use the rhubarb afterwards to make a boozy crumble? I added a handful of red currents to add to the pinkness as well as flavour.
16th Jul, 2017
if stored, how long will this last for, I am thinking of making this for Christmas - therefore will it last till then if stored in a cool dark place,


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