There are a number of ways to make rhubarb gin but this recipe is one of the easiest. One important tip is to choose a good quality gin. I suggest you don’t use one with strong botanicals to ensure the taste of the rhubarb is maximized.
Keyword blackberry, gin, preserving
Prep Time 15minutes
Total Time 15minutes
Author Richard Chivers for Lovely Greens
1KgRhubarb 2.2 lbs or about 7¼ cups
1LGinAbout 4¼ cups, and no need for a premium brand, but not one with complex botanicals
400gwhite sugar2 cups
Remove the leaves, wash and trim the rhubarb stalks.
Cut the stems into 3cm pieces and put them in a large jar with the sugar.
Seal the lid and give the rhubarb and sugar a good shake to thoroughly combine. Leave overnight.
After 24hrs, the sugar will have drawn out a lot of juice from the rhubarb. Add the gin, seal the jar, and give it another good shake. Leave for 4 weeks giving the jar an occasional shake.
After four weeks, the rhubarb gin is ready. The liquor will be clear and a beautiful pink in color but you can strain it through muslin if you want even more clarity. The rhubarb pieces can be eaten, but watch out, they will be boozy.
Bottle in clean and sterilized glass bottles and use within six months.