Rhubarb gin
- Preparation and cooking time
- Total time
- + Infusing
- Easy
- Makes 1 mason jar of gin
Skip to ingredients
- 500g trimmed rhubarbcut into small chunks
- 200g sugar
- 700ml gin
- a dash (optional) sugar syrup
Method
step 1
Put the rhubarb chunks, sugar and gin in a glass jar with a lid. Seal and give the jar a good shake. Store in a cool, dark place for four weeks.
step 2
Taste regularly and, when you’re happy (add some sugar syrup for a sweeter result), strain out the rhubarb – save the boozy fruit for compote or swirling into ice cream. Rhubarb gin is delicious neat over ice, or use in G&Ts, sours and negronis.
