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.
15 minutes, plus four weeks to prepare