Homemade Rhubarb Gin
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.
Available in store
- 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