Rhubarb and ginger gin
Gin has become so popular recently, with hundreds of types, flavours, and strengths. If you are building up a collection you may have tried some of the flavoured gins. One of my favourites is rhubarb and ginger.
I’m lucky enough to have a couple of rhubarb crowns in the garden that are prolific each season. This year there was a glut, and after roasting some and making crumble there was still a final harvest left. I though I would try and make my own flavoured gin.
Turns out it is pretty simple, and if you have ever tried to make sole gin, the principal is very similar. Give it a go, even if you have some frozen rhubarb left in the back of the freezer. It makes a perfect tipple for the festive season!
Step 1 - Prepare your rhubarb
Give your rhubarb a good clean and dry thoroughly
Cut into 5cm chunks, slice the thickest pieces in half lengthways
Take a 1 litre Kilner jar with a good seal and clean thoroughly
Step 2 - Steep in gin
Put the rhubarb in the clean jar
Add a couple of big slices of ginger, no need to peel
Add the sugar
Fill to the top with gin
Tip: This really doesn’t have to be a good gin!Seal the top with a layer of cling film
Give the jar a good shake, and leave somewhere cool and dark
Shake the jar once a week
Step 3 - Strain
Resist for as long as you can, 1 month minimum recommended
Strain the liquid through a sieve into a bowl or jug
If you want a clearer liquid, strain again, this time through muslin or a clean tea towel
Bottle into a clean sterilised bottle
Serve with your favourite tonic, neat over ice, or even add it to an ice cold Prosecco for a bit of festive fizz.
Ingredients - Rhubarb and ginger gin
200g rhubarb, fresh or frozen
1 large piece fresh ginger root
200g golden caster sugar
1 bottle gin
