recipe came about as a happy accident when I had a large glut of
rhubarb. It is based on Hugh Fearnley-Whittingstall's River Cottage
Cookbook recipe for blackberry vodka.
White or golden granulated sugar
For the best
results, source a reasonable quality gin- you don't want all the effort ruined by a rough gin taste.
Smaller batches can of course be made by adjusting proportions.
the rhubarb stalks, rinse with cold water, and shake dry (don't soak
in water to avoid it taking up excess moisture).
stalks into 15-20mm lengths, for thicker lengths, slit the stalks
a demijohn and rinse.
the rhubarb in the demijohn, add the sugar and then the gin. Cork
the demijohn and shake throughly.
Rhubarb in Gin
the demijohn in a cool place in the dark. Shake up at least daily
for the first two weeks to stop the sugar solidifying. Shake the
demijohn regularly until the sugar is fully dissolved.
the rhubarb in the gin for at least 1 month, however unlike other recipes like sloe gin, do not leave
much longer than 3 months or it will tend to become bitter.
and sterilise the bottles you intend to use to package it along with
a jug and funnel. Pour the gin out of the demijohn through a piece
of muslin in a funnel into a jug, catching any 'bits'
from the jug.
gin will be ready to drink straight away, but will also suit aging
in the bottle.