RECIPE: HOW TO DO 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.

RECIPE HOW TO DO RHUBARB GIN

Dificulty: Easy
Portion: Makes 1 litre
Time: Hands-on time 10 min, plus 1 week steeping.

Ingredients

500g rhubarb, sliced
150g caster sugar
A few pared strips lime zest
1 vanilla pod
6 juniper berries
70cl bottle gin
Sterilised 1.5 litre glass jar with an airtight seal, such as a Kilner jar
Sterilised 1 litre glass bottle with a top
Square of muslin/clean J-cloth

Step by step preparation

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.
Strain the gin through a square of muslin or a new J-cloth, then transfer to the sterilised glass bottle and seal (see Make Ahead). Keep the fruit to make rhubarb and blueberry jam (see tips).
To serve, shake rhubarb gin and vodka with ice, then strain into a martini glass with a pared slice of shocking-pink rhubarb.

RECIPE: HOW TO DO RHUBARB GIN

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