If you're a gin fan, you're going to love this rhubarb flavoured gin for all your gin needs! Not only is it delicious, its ever so soft rosy color makes it a pretty drink to serve.
I’ve been bringing home a bundle of rhubarb every week, making compotes and tarts and all sorts of naughty goodies. But this last batch didn’t quite make it to the kitchen, it went straight to the bar.
When I came across @dianahenryfood ’s Rhubarb Gin recipe, I knew I had to give it a whirl. I am, after all, a gin lover. I figured that if the Queen Mother enjoyed a daily G & T and lived to the impressive age of 101, it certainly wouldn’t do me any harm!
However, be warned, this isn’t an — Ooh! Let’s make some rhubarb gin and have it tonight — situation. It takes a month. But I’m going to show you how it’s done so you can make some too before rhubarb season is over, just in time for the height of summer.
What to do with the rhubarb gin when it’s done? Hmm… first I made a Gin & Soda. There’s enough sugar in this Rhubarb Gin to carry it on its own, but if you’re a die hard Gin & Tonic fan, you go ahead and add the tonic. If there’s any left after this weekend, I’ll be making sorbet with it, so watch this space! xoxo Kirsty
Rhubarb Gin Recipe
2.2 lbs (1 kg) rhubarb stalks. Try to find stalks that are more pink than green, otherwise the gin will turn a murky color.
1-1/2 cups (350 g) white extra-fine (caster) sugar
3 cups (700 ml) gin — you don’t need your best bottle, any gin will do.
Wash and trim the rhubarb. Remove the leaves, stalks and base. Chop the stalks into 1-inch (3 cm-ish) pieces.
Place the rhubarb in a large resealable glass jar with more than 1 quart (1 liter) capacity. Add the sugar and close the lid tightly. Shake the jar until all the rhubarb is covered. Leave it at room temperature for 24 hours, the sugar will draw the juice from the rhubarb.
After 24 hrs, add the gin, close the jar again and shake. Now for the hard part — leave it steep for about 4 weeks before drinking. It’s fine at room temperature, I kept mine in on an open kitchen shelf.
After four weeks have passed, strain the mixture through a muslin-lined sieve and transfer it to a scrupulously clean bottle. Use a funnel so none goes to waste! Serve well chilled with tonic or soda and a sprig of mint.
Adapted from a recipe by Diana Henry - bbcgoodfood.com