Makes approx 900ml
Rhubarb is one of my favourite flavours. I’m also rather partial to gin. Marry the two together? Sign me up!
This takes four weeks to brew (boo!) but the good news is it is quick to put together. You need only four things: a good quality gin, raw rhubarb, caster sugar and a large, sealable vessel (I used a 2l mason jar). Also, don’t forget to keep your empty gin bottle to decant back in to afterwards.
If you use forced rhubarb the result will be beautifully bright pink, or use regular rhubarb, as I did, and you are left with a more subtle shade, but either way the flavour is all there!
- 240g white caster sugar
- 600g rhubarb, cut in to 2-3 inch pieces
- 70cl good quality gin
Step 1: Combine the three ingredients in your container and seal.
Step 2: Leave for four weeks, shaking every few days to mix everything up.
Step 3: After four weeks, strain the liquid and decant into your gin bottle (you will make slightly more than the original amount of gin so make sure you’ve got an extra bottle to decant the last little bit into).