A couple of years ago I discovered my love of rhubarb gin, it really has a sweet summery taste to it. Steve and I recently bought a bottle of Whitley Neill Rhubarb & Ginger Gin, it’s absolutely delicious and comes in a beautiful purple bottle. However be warned, it is very moreish, and so I decided I would attempt to make my own and make the most of rhubarb being in season.
1kg of rhubarb stalks
5cm piece of fresh root ginger
400g white caster sugar
1) Wash the rhubarb and remove the base, top and any leaves. Then cut into 5cm pieces.
2) Cut the ginger into large chunks, the skin can be left on.
3) Place the rhubarb and ginger into a large airtight container and add the sugar. Give the container a shake to distribute the sugar and then leave overnight so that the sugar draws out the juice from the rhubarb.
4) The next day add the gin to the container and give everything a stir.
5) Then the next bit is the hardest part, unfortunatly you have to wait 4 weeks before drinking, but don’t worry it’s completely worth it! During this time the flavours will infuse and for the sugar will dissolve, although you might need to give your container the occasional shake or stir.
6) When your gin is ready use a muslin and funnel to strain the liquid away from the chunks of rhubarb and ginger. You should be left with a beautiful pink liquid.
7) Serve with ice, tonic and a slice of lime.