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Rhubarb gin

Rhubarb gin
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Rhubarb gin

This gloriously pink rhubarb gin is a cinch to make. It tastes great on its own over ice or in a cocktail. Have a go with our easy recipe – we’ve even got a clever tip for using up the gin-soaked fruit.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 litre
Course: Drinks
Cuisine: Vegan
Ingredients Method Notes

Ingredients
  

  • 500 g rhubarb sliced
  • 150 g caster sugar
  • A few pared strips lime zest
  • 1 vanilla pod
  • 6 juniper berries
  • 70 cl gin

Method
 

  1. Put the rhubarb in your sterilised jar. Add the caster sugar, lime zest, vanilla pod, juniper and gin. Seal and store in a dark cupboard for 1 week, turning or gently shaking every now and then to dissolve the sugar and mix up the rhubarb.
  2. Strain the gin through a square of muslin or a new J-cloth, then transfer to the sterilised glass bottle and seal. Keep the fruit to make rhubarb and blueberry jam.
  3. To serve, shake rhubarb gin and vodka with ice, then strain into a martini glass with a pared slice of shocking-pink rhubarb.

Notes

Keep the fruit to make rhubarb and blueberry jam.