500g pink rhubarb stalks
200g caster sugar (tip, golden will alter the colour – go for white)
Wash the rhubarb and trim the ends of the stalk.
Cut the stalks into 3cm lengths and put into a large jar. Add the sugar and get everything a good mix, before putting the lid on and leaving to macerate overnight. The sugar will help to draw all of the liquid out of the rhubarb.
Add the gin to the equation 24 hours later, seal and shake. Now you have to be patient and leave this potion to work its magic for about a month. Once you have exercised your willpower, you can either leave the rhubarb and gin as is or you can strain the liquid so that you end up with a clear liquor.
WATCH THIS SPACE FOR SOME GLORIOUS RHUBARB COCKTAIL RECIPES ONCE THIS BEAUTY HAS BREWED!
To make 1 litre
Picture this, April has arrived and spring is in the air. We know that it seems like centuries away, but you can get yourself ready now by making our rhubarb flavoured gin.
Trust us, this will elevate your G&T to the next level and make all the difference to your tipple.