Rhubarb can have a temporary, mild flavor, which is often easily masked by others. One of the best ways to enjoy the pure rhubarb flavor of this luscious fruit is to make homemade Gin Rhubarb Recipe. It really captures the pure flavor of rhubarb and will take all your cocktails to the next level! Also it’s also a wonderful way to use rhubarb (if you have a rhubarb plant you know what I’m talking about) or use the odds and ends of rhubarb from cooking/baking with it
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Make Gin Rhubarb Recipe
You may notice that the jars are much fuller during this 3 week phase than when I started! Since I was testing/cooking rhubarb recipes over those two weeks and often ended up cutting the rhubarb off the stem and other ends I was also pounding those offcuts in the jar, though a little extra gin and sugar to compensate to keep the ratios even! It’s a great way to use harvest waste to reduce your waste (and make something tasty at the same time).
What Gin should I Use?
As the flavor of rhubarb can be overwhelming very quickly, I honestly think cheap-ish supermarket own-brand gin is the way to go. Generally, this gin doesn’t have many flavors making it perfect for infusions!
How long should the patch last?
I think it is generally best to leave rhubarb gin for 2-3 weeks to really get all the flavor out of it. At this point the pieces of rhubarb should have lost all color and the gin itself should turn pink. You can taste it first and make sure the flavor is strong enough before the 2 weeks, if needed!
Gin Rhubarb Recipe
Ingredients
- 1 kg pink rhubarb stalks
- 400 g caster sugar don’t use golden – it muddies the colour
- 800 ml gin
Instructions
- Wash the rhubarb, trim the stems and discard any bases and leaves. Cut the stems into 3cm lengths. Place in a large bowl with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will absorb the water from the rhubarb.
- After 24 hours, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the wine through a linen-lined sieve and transfer it to the bottle, but I usually just leave the rhubarb and booze in the bottle and ladle it as a drink that way over time the rhubarb and gin go a lot paler – that doesn’t sound so impressive. The contents are yours to get through quite quickly!
