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.
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!
Rhubarb and Ginger Gin
A gorgeous, blush pink rhubarb and ginger infused gin
- 600 g fresh rhubarb the pinker the better, roughly chopped
- Thumb sized piece of fresh ginger sliced
- 300 g sugar
- 1 litre bottle of good quality gin
Sterilise your clip top jar with boiling water
Add the chopped rhubarb, sliced ginger and sugar to a saucepan and put on a low heat
Heat gently until the rhubarb starts releasing some of its juice. Stir occasionally, until the sugar has completely dissolved.
Turn off the heat and allow the mixture to cool.
Once your mixture is cool enough to handle, dry your jar thoroughly and pour the rhubarb mixture in.
Pour the full bottle of gin on top, seal and put in the fridge.
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.
Once it's ready to bottle, strain the gin through a muslin and a seive into a jug, to remove all the bits.
Sterilise your bottles and dry them thoroughly, then pour in the gin, seal and adorn with a label.
Give them as gifts, or keep them all to yourself to crack open whenever you want a grown up sweetie fix!
I like to serve this with ice and ginger ale, but it works just as well with lemonade.
Let me know what you think!