Looking for a simple rhubarb gin recipe?
It’s that time of year again, when gardens and allotments in the UK are starting to bloom and you maybe lucky enough to already have a few rosy red stalks of rhubarb, ripe for the picking.
Rhubarb works beautifully in desserts and is always paired with custard, but it also works really, really well with gin!
This homemade rhubarb gin recipe is super-simple to make and literally uses just a handful of ingredients.
Quick View of What You'll Find on This Page
Simple Rhubarb Gin Recipe
You will need:
6 ripe stalks of rhubarb
300g caster sugar
1 litre bottle of gin
A muslin cloth for straining the liquid through
- Wash the rhubarb well, then cut into pieces.
- Put the rhubarb, water and sugar to a heavy bottomed pan and stir together on a low heat.
- Once the sugar has dissolved fully — and the rhubarb is starting to soften — take the pan off the heat and leave the mixture to cool.
- Pour the cooled mixture into a sterilised screw top jar. I love these Kilner jars.
You can sterilise jars by putting them into an oven on a low heat. Washing them in boiling water will also do the trick!
5. Pour the gin over the top of the ginger and rhubarb mix. Pop on the lid and leave to steep for at least 4-6 weeks.
This is where the patience comes in!! If you can leave it for as long as possible, you’ll be rewarded with the most delicious rhubarb gin!
6. Pour the liquid through a muslin cloth, into a jug.
7. Then pour the clear, rosy liquid into a pretty bottle.
What To Mix With Rhubarb Gin
I’m often asked what’s best with rhubarb gin? And the answer to that is simple!
Serve it plain with ice. Or tonic and a strawberry — or a slice of orange.
Or ginger ale…
The list goes on and on! When it comes to a preference what to mix with rhubarb gin, I don’t really have one. I like it any way it comes!
- 6 ripe stalks of rhubarb
- 300g caster sugar
- 150ml water
- 1 litre bottle of gin
- A muslin cloth for straining the liquid through
- Wash the rhubarb and cut into little chunks.
- Put the rhubarb, water and sugar into a pan and stir together on a low heat.
- When the sugar has dissolved and the rhubarb is starting to soften, take off the heat and leave to cool.
- Once cooled, pour the mixture into a sterilised Kilner jar or similar.
- Next, pour in the gin and put on the lid. Leave to steep for 4-6 weeks. (f you can wait that long! Although it IS worth it!)
- Pass the mixture through a muslin cloth, into a jug.
- Then decant your homemade rhubarb gin into a pretty bottle.
You can sterilise your jars by putting them into the oven on a low heat. Washing them in boiling water will also do the trick.
Nutrition InformationYield 30 Serving Size 1
Amount Per Serving Calories 98Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 10gFiber 0gSugar 10gProtein 0g
Calculations was calculated by Nutritionix and is approximate