Recipe: Homemade Rhubarb Gin

There’s nothing like the loud pink of forced rhubarb to bring a little cheer to late winter, signalling that, despite the snow, spring isn’t that far off after all.

Now that Dry January is over, you might as well celebrate with something colourful; though bear in mind that this recipe takes four weeks to brew, if you can wait that long. Make sure you check out the delicious recipe for a Rhubarb, Gin & Pear Sour, created by Macknades' Wine & Spirits Manager, Liza, to make with your gin when it’s ready.

In the meantime, you can always put more rhubarb to use in a crumble, overnight oats, a lovely pie, and so much more. Top tip: You can also use the leftover gin-soaked rhubarb to make a nice jam or jelly, which works really well with soft goats cheese and crackers.

Homemade Rhubarb Gin

15 minutes, plus four weeks to prepare
Serves 800ml

INGREDIENTS

• 800ml Gin
• 400g White Caster Sugar
• 1kg Rhubarb, chopped into 3cm lengths

INSTRUCTIONS

1. Wash and chop rhubarb, discarding shaggy ends.
2. Add to a sterilised kilner jar.
3. Add your sugar and shake well to cover the rhubarb.
4. Leave for 24hrs for the sugar to draw plenty of liquid from the rhubarb.
5. Pour gin over the top, and stir well with a wooden spoon.
6. Cover tightly and leave for up to four weeks.
7. When you want to use it, either strain through a fine cloth into another sterilised bottle within which it will keep for up to a year, or simply pour from the jar if you’re planning to get through it quickly.