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. We’ve also included a delicious recipe for a Rhubarb, Gin & Pear Sour, created by our 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
- 800ml Gin - we used Kemsing Gin as it has lovely notes of clementine, bay leaf and juniper
- 400g White Caster Sugar
- 1kg Forced Rhubarb, chopped into 3cm lengths
- Wash and chop rhubarb, discarding shaggy ends.
- Add to a sterilised kilner jar.
- Add your sugar and shake well to cover the rhubarb.
- Leave for 24hrs for the sugar to draw plenty of liquid from the rhubarb.
- Pour gin over the top, and stir well with a wooden spoon.
- Cover tightly and leave for up to four weeks.
- 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.
Rhubarb, Ginger & Pear Sour
- 50ml Rhubarb Gin
- 75ml Owlett Pear & Ginger Juice
- ½ Teaspoon Kentish Honey
- 20ml Freshly Squeezed Lemon Juice
- 1 x Egg White
- Light Brown Sugar (to serve)
- Rose Petals (to serve)
- Rim the glass with light brown sugar.
- Shake all of the other ingredients vigorously for 35-40 seconds over ice until light and frothy, almost meringue texture.
- Strain into a clean glass and garnish with rose petals.
- Top tip: Add some thinly sliced fresh ginger or a dash of ginger wine for an extra kick!