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
17th Jul, 2017
Thanks for your question. If strained and poured into a sterilised bottle, it's no problem to keep it for a Christmas present.
10th Jun, 2017
How does this make 2 litres? The only liquid used is 800ml of gin and I can't believe you get 1.2 litres of juice from the rhubarb.
17th May, 2017
Hmmm I decided to make this (only 800g rhubarb though, 340ish g granulated sugar and a litre of gin). Added sugar left it for 24 hrs so far so good...looked pink added gin today and it's gone a cloudy grey...any idea why?!? Will it turn pink?!? Definitely not as pretty as picture
goodfoodteam's picture
23rd May, 2017
Thanks for your question. It sounds as if it became too diluted as you used less rhubarb and more gin than in the recipe. You could add some more rhubarb and sugar in the proportions suggested. Do this in a separate jar and add after 24 hours.


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