LinsFood | by Azlin Bloor

How to Make Rhubarb Gin (with ginger, if you like)

Rhubarb Gin

Homemade rhubarb gin is so easy to make and such a pleasure to enjoy. Anything homemade is always going to be markedly better, for the simple reason that you can make it your own, and homemade liqueurs are no different. A sip of rhubarb gin is a complex hit of sour and sweet from the rhubarb, floating on a herby base with whispers of juniper, lemon and geranium. And sometimes, freshly cut grass.

I discovered the joys of homemade liqueurs and infusions a few years ago, and have become rather addicted to the whole experience and adventure. The possibilities and permutations are endless. Fruit + alcohol, but which fruit, which alcohol? That’s completely up to you! And the season, naturally. Pink gin, blue gin, green gin, chocolate gin?

So rhubarb in spring and summer, strawberries in summer, blackberries and apples in autumn, you get the idea. Incidentally, along similar lines, I do the same thing with vinegar. Raspberry balsamic vinegar is sweet, sour and so, so enslaving.

Over the last few years, I’ve made sloe gin, damson gin, raspberry gin, blueberry gin and limoncello. And various types of flavoured vodkas, like lemongrass and kaffir lime vodka and this Polish favourite, Krupnik, a Christmas flavoured vodka:

Polish Krupnik

Today’s infusion is Rhubarb Gin, also called pink gin, and something you can get easily on the shelves in supermarkets and off licences. So why make your own? Because homemade is always going to be, well, we covered that right at the start of this post!

There are many, many recipes online on how to make rhubarb gin or rhubarb and ginger gin. Or any other fruit infused gin. However, as far as I’m concerned, there are no hard and fast ratios in making your own infused liqueurs. More fruit, less fruit, it’s a matter of taste. Or vegetable. Because you know rhubarb is a vegetable, don’t you? With a split personality; it thinks it’s a fruit.

Roasted Rhubarb in the front

How to Make Rhubarb Gin at Home

All we do is:

  1. Soak some rhubarb (and ginger, if using) in gin
  2. Add sugar
  3. Leave to proof for 4 weeks
  4. Strain through a fine sieve, with or without muslin/coffee filter (ps: coffee filters take forever!)

Good Quality Gin

Get the best gin you can afford to make your rhubarb gin. That goes for all your homemade infused liqueurs. Cheap gin will give you cheap tasting rhubarb gin. That doesn’t mean that you have to pay top dollar, do a little research to see what’s good in your price range. Like wine you plan to cook with, get something that you will enjoy drinking on its own and doesn’t taste like rubbish. I’m happy to use a good quality London Dry Gin.

Rhubarb

Be sure to look for healthy stalks, the redder they are, the pinker your gin. however, your rhubarb gin will lose its colour over time, becoming slightly paler.

No Fresh Rhubarb?

Just use the same amount of frozen rhubarb. No need to thaw, infuse the gin with the rhubarb, as it is. In fact, there is an advantage to using frozen fruit (or vegetable, in this case), the skins are softer and easily split once they thaw, allowing better movement of flavours in and out of the fruit.

Roasted rhubarb

Ginger

Ginger has a natural affinity with rhubarb, and if you fancy making rhubarb and ginger gin, just add a large, thick stem of ginger. No need to peel, scrub well, slice and add to the bottle. About 200g (14 oz) will be perfect for the recipe here, for a very gingery rhubarb gin!

I’m going to give you 2 recipes, one for the long term, it will take a month to mature. The other, is for those of us who are impatient, and want everything NOW! In this second recipe, we roast the rhubarb to draw out its sweet flavours, and the gin will be ready to drink in 5 days.

How do you drink Rhubarb Flavoured Gin?

Rhubarb Gin Cocktails

Pink cocktails are so pretty to look at, have you ever been mesmerised by beautiful pink cocktail pictures? Well I have! And I’m not even that keen on pink! Here are some ideas:

Pink Collins (Rhubarb Gin Tom Collins)

Rhubarb Gin Fizz

Rhubarb Gimlet

What to do with gin soaked rhubarb?

Oh man, gin soaked rhubarb is out of this world. I go weak at the knees with most alcohol soaked fruits, but gin soaked rhubarb is in a class of its own. What to do with it? You can:

Straining rhubarb gin

Sterilising Jars and Bottles for our Rhubarb Gin

  1. Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
  2. Wash the jars, bottles and lids in hot soapy water.
  3. Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
  4. Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot.

And if you fancy more drink recipes, you’ll find them on the Drinks Page, like:

 

Pssst! Another 4 Infusion Recipes:

 

And just published

Cranberry Gin

Homemade Cranberry Gin

Are you a fan of infused liqueurs? Have you tried making your own? Well, no time like the present!

Lin xx

♥ Do you like this recipe? Please give it a 5-star rating below! And when you make it, share it on any social medium and tag me @azlinbloor. Thank you!

How to Make Rhubarb Gin (with ginger, if you like)

4.5 stars (237 ratings)
Prep Time:
10 minutes
Total Time:
10 minutes

How to make rhubarb gin, a complex drink of sour and sweet from the rhubarb, floating on a herby base, with whispers of juniper, lemon and geranium. And sometimes, freshly cut grass.

Author: Azlin Bloor
Yield: Makes about 1.5 litres (6 cups/60 shots)
Category: Drinks

Ingredients

    Rhubarb Gin Recipe 1
  • 800 g (1 3/4 lb) rhubarb stalks
  • 1 litre (4 cups) good quality gin
  • 400 g (14 oz) white sugar
  • 200 g (7 oz) fresh ginger (optional)
    Roasted Rhubarb Gin
  • 400 g (14 oz) rhubarb
  • 200 g (7 oz) white sugar
  • 1 litre (4 cups) gin

Instructions

    Rhubarb Gin Recipe 1
  1. Chop up the rhubarb stalks into 5cm (2') pieces.
  2. Place everything into a large, sterilised jar, and give it a good stir. Or as you can see from the image, I placed some of the rhubarb straight into a bottle.
  3. Cover and place in a dark place for 4 weeks. I place mine in a kitchen cupboard. Stir it every other day, or as often as you remember to!
  4. To drink, strain through a sieve or, if you like a crystal clear pink gin, strain though a double layer of muslin or cheese cloth into a sterilised bottle.
    Roasted Rhubarb Gin
  1. Preheat the oven to 180˚C (350˚F).
  2. Chop up the rhubarb stalks into 5cm (2') pieces.
  3. Place the rhubarb onto a baking sheet and roast for 30 minutes until soft.
  4. When done, tip the roasted rhubarb stalk into a large sterilised jar, along with all its juices.
  5. Add the sugar and gin, and stir to mix.
  6. Cover, and leave in a dark cupboard for 5 days. Stir everyday.
  7. To drink, strain through a sieve or, if you like a crystal clear pink gin, strain though a double layer of muslin or cheese cloth into a sterilised bottle. The mushy rhubarb is absolutely delicious as dessert with mascarpone cheese or ice cream.

Notes

You will need 4 weeks of infusion time for the first recipe, and 5 days for the second. 1 shot = 1 serving = 25 ml = 1 fluid oz

Nutrition information

4.36
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