Homemade Rhubarb Gin

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

Instructions

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.