Homemade Rhubarb Gin Recipe (with ginger, if you like)
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.
Scrub the ginger with a vegetable scrubber, no need to peel. Slice thinly.
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.
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!
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
Preheat the oven to 180˚C (350˚F).
Chop up the rhubarb stalks into 5cm (2') pieces.
Place the rhubarb onto a baking sheet and roast for 30 minutes until soft.
When done, tip the roasted rhubarb stalk into a large sterilised jar, along with all its juices.
Add the sugar and gin, and stir to mix.
Cover, and leave in a dark cupboard for 5 days. Stir everyday.
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.Total time DOES NOT take into account the steeping period (the soaking time or infusion time, whatever you want to call it).1 shot = 1 serving = 25 ml = 1 fluid oz