Picture this: the sun is shining, the garden is alive with the sound of kids playing, and you’re relaxing with a glass of homemade rhubarb and ginger gin. Pure bliss!
With rhubarb in season from April to May, there’s no perfect time to whip up this delightful tipple. Whether you’ve grown it in your garden, picked some up from the local shop, or been gifted a bundle by a generous neighbour, this vibrant ingredient is ready to star in your next homemade creation: Rhubarb and ginger gin.
What you'll need for your Rhubarb and Ginger Gin!
Ingredients:
1kg pink rhubarb stalks (trimmed and chopped into 3cm pieces)
200g white caster sugar
800ml gin (your favourite brand will do!)
1-inch cube of peeled ginger (for that extra zing)
Optional: A handful of raspberries for a pop of colour
Method:
Prepare the Rhubarb: Wash and trim the rhubarb, discarding the leaves and ends. Chop into 3cm pieces and place them in a sterilised jar with the sugar. Seal the lid and give it a good shake to coat the rhubarb evenly.
Let It Rest: Leave the jar to sit for 24 hours. During this time, the rhubarb will release its juices, creating a sweet, tangy base for your gin.
Add the Gin and Ginger: After 24 hours, pour in the gin and add the ginger. Seal the jar again and give it a gentle shake to mix everything together.
Infuse for 4 Weeks: Patience is key! Let the mixture sit for 4 weeks in a cool, dark place. This waiting period is crucial to allow the flavours to meld beautifully, creating a perfectly balanced infusion.
Strain and Bottle: After 4 weeks, strain the liquid into clean bottles using a muslin cloth to remove any remaining solids. Discard the rhubarb and ginger pieces (or repurpose them—see our top tip below!).
Serve and Enjoy: When it's time to enjoy your rhubarb and ginger gin, simply pour it over ice for a refreshing drink. No need for tonic here! For a special twist, mix it with Prosecco for a sparkling cocktail that’s perfect for summer gatherings.
Top Tip: Don’t Waste a Thing!
Once you’ve strained your gin, don’t throw away the leftover rhubarb! Blend it up and use it as a delicious topping for ice cream, yoghurt, or even pancakes. Waste not, want not!
Why This Recipe Works
This homemade gin is more than just a drink—it’s a celebration of seasonal produce and a nod to the joy of crafting something yourself. The tangy rhubarb pairs perfectly with the warmth of ginger, creating a flavour that’s both refreshing and sophisticated.
Plus, it’s a fantastic way to use up a glut of rhubarb from the garden.
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