Flavoured rhubarb and ginger gin is a major trend for 2019, and the good news is that it is super easy to make this sweet, fruity treat at home!
It will only take a minute to prepare, then a few weeks to steep. The classic flavour combination works beautifully when topped up with a little of your favourite tonic, soda water, some prosecco or even a dash of ginger ale on ice.
You could even bottle this pretty pink spirit and label it to make a thoughtful gin gift for your loved ones!
The most important thing with this homemade gin recipe is to use freshly picked rhubarb for maximum flavour. Oh, and we wouldn’t advise using a beautiful craft gin (like those we include in our Gin of the Month box, for example), as you’ll hide the delicate flavours of the spirit - instead, try a decent quality, mid-range neutral gin. Enjoy!
Rhubarb & Ginger Gin
1kg rhubarb stalks
2-3 cubes of fresh ginger (unpeeled is fine)
400g caster sugar
800ml of your favourite gin
Wash, sterilise and dry the bottle or jar you want to use to make the gin. Wash and trim the stalks to get rid of the base and any leaves.
Cut the rhubarb stalks into roughly 3cm lengths and put them in a large jar with the ginger and sugar. Give the rhubarb and sugar a good shake, seal the lid tightly and leave overnight.
After 24 hrs, add your favourite gin, seal the jar back up and give it another good old shake. Leave in a cool dry place for 2-3 weeks and give it a try - if you want a stronger flavour and colour, leave it to steep for a few more days.
If you want your pink gin to be nice and clear, strain the liquid through a muslin cloth or water filter jug a few times. Serve with a curl of rhubarb or slice of lemon to garnish.