Rhubarb and Ginger Gin

Rhubarb is one of those flavours that transports me straight back to childhood. Whenever I taste it, it brings back memories of going to the cinema with my dad and getting rhubarb and custard sweets by the bagful at the sweet shop across the road.

Now I’m an adult, I’m less partial to the sweeties, but give me gin that tastes like rhubarb and I’m a very happy bunny.

This recipe is part inspired by Gifts From The Kitchen, a lovely book I got for my last birthday, and part inspired by a drink from The Little Gin Company that I had at Birmingham Seasonal Markets.

Gastronomic Gorman Birmingham Food Blog Birmingham Summer Market Little Gin Company

The recipe in the book is for rhubarb and vanilla vodka, but I decided to do a rhubarb infused gin instead, with a little touch of ginger thrown in for good measure. I can’t stress enough how easy this is to make, or how beautiful it looks!

Equipment
2 litre clip top jar
Saucepan
Muslin square (for straining)
2 litre jug
Funnel
4 x 250ml clip top bottles

Ingredients
600g fresh rhubarb, the pinker the better, roughly chopped
Thumb sized piece of fresh ginger, sliced
300g sugar
1 litre bottle of good quality gin

Method
1. Sterilise your clip top jar with boiling water
2. Add the chopped rhubarb, sliced ginger and sugar to a saucepan and put on a low heat
3. Heat gently until the rhubarb starts releasing some of its juice. Stir occasionally, until the sugar has completely dissolved.

Gastronomic Gorman Food Blog Rhubarb Ginger Gin Recipe
4. Turn off the heat and allow the mixture to cool.
5. Once your mixture is cool enough to handle, dry your jar thoroughly and pour the rhubarb mixture in.
6. Pour the full bottle of gin on top, seal and put in the fridge.

Gastronomic Gorman Food Blog Rhubarb Ginger Gin Recipe 2
7. Allow to infuse for 4 – 6 weeks, depending on how strong you want the flavour, giving it a good shake every few days. The gin should turn a gorgeous blush pink. I left mine for 4 weeks.
8. Once it’s ready to bottle, strain the gin through a muslin and a seive into a jug, to remove all the bits.

Gastronomic Gorman Food Blog Rhubarb Ginger Gin Recipe 3
9. Sterilise your bottles and dry them thoroughly, then pour in the gin, seal and adorn with a label.
10. Give them as gifts, or keep them all to yourself to crack open whenever you want a grown up sweetie fix!

Gastronomic Gorman Food Blog Rhubarb Ginger Gin Recipe 4

I like to serve this with ice and ginger ale, but it works just as well with lemonade.

Let me know what you think!
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