Rhubarb gin

Name: Rhubarb gin
Prep time: 10 min
Total time: 10 min
Yield: Makes 1 litre
Cuisine: British recipes
Ingredients: 500g rhubarb, sliced; 150g caster sugar; A few pared strips lime zest; 1 vanilla pod; 6 juniper berries; 70cl bottle gin; You’ll also need; 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

Portion size: Makes 1 litre
Hands-on time 10 min, plus 1 week steeping.
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Jen Bedloe

Former head of food, delicious.

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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.

Try your homemade gin in a zesty rhubarb and ginger cocktail.

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Ingredients

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

You’ll also need

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

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Method

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.
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Nutrition

125kcals Calories
0g fat Fat
trace Protein
8.3g (8.3g sugars) Carbs
0g fibre Fibre
trace Salt

Quick wins & tips

Use the gin-soaked rhubarb to make rhubarb and blueberry jam…

– Chill a small plate in the freezer and sterilise 2-3 regular size jam jars and their lids. Put the leftover 500g gin-soaked rhubarb in a large heavy-based pan (discard the lime zest and juniper but keep the vanilla pod) with 1 cored and chopped apple and a splash of water. Simmer, covered, for 10-15 minutes until the apple has softened. – Stir in 400g blueberries and the juice of 1 lemon, then cook for 10 minutes. Stir in 500g jam sugar or granulated sugar until dissolved. Bring to a rolling boil for 2 minutes, then put a spoonful onto the cold plate, chill for 1 minute in the freezer, then push it with your finger. If it wrinkles it’s reached setting point – if not, boil again for 2 minutes and repeat. Take the pan off the heat between tests. -When it’s ready, let the jam sit for 5 minutes, skim the surface if need be, then discard the vanilla and ladle into the hot sterilised jars (use a jam funnel to avoid spillage). Seal with a wax disc and secure the lids while hot. Label once cool.