Rhubarb Gin Recipe - Life's Bounty

I am really enjoying having rhubarb in my garden again. I always used to grow rhubarb for stewing but when space in the garden became a premium, I took it out and went many years without rhubarb. Now I am rediscovering what a versatile plant it really is, with so many different uses (see below for other rhubarb recipes). I have been making my own homemade gin and experimenting with different flavours such as blueberry gin, raspberry gin and yellow cherry guava gin so I thought I’d try a rhubarb gin recipe this time.

Big bunch of rhubarb stalks (about 1 kg)
400 g caster sugar
1 litre gin

Wash the rhubarb and cut the stalks into 2.5 cm lengths. Put into a large jar with the sugar. Shake the jar around to coat the rhubarb with the sugar, put the lid on and leave 24 hours to extract the juice out of the rhubarb.

Add the gin, seal and shake again. Leave for about 4 weeks in a cool dark place. Then strain through a muslin-lined sieve and pour the liquid into a bottle. You can save some of the rhubarb to put into glasses when serving.

The gin does turn a paler colour over time so it is good to use it reasonably soon if you want a dramatic red colour.

Inspired by some pink gin I had that had a strawberry flavour, I think I will try this recipe again with strawberries to make a Rhubarb and Strawberry Gin.