Rhubarb Gin Recipe

I remember, prior to moving to France, hearing about traditions of homemade rhum arrangé or fruit soaked spirits that people had tucked in cupboards that you’d bring out when friends came over. Of course, I was intrigued. It was an experience I wanted to have, a project with my name on it.

There’s just something beautiful about these seasonal rhythms and it’s part of what I love about French living. Rhubarb feels like this grand announcement of spring and what’s to come. While it’s not everyone’s favourite, I love it. Is its bad reputation for no other reason than nature gave it two colours on the opposite ends of the colour wheel creating inevitable brown when blended? Perhaps, but its punchy flavour is one I grew up on as it was in always a staple in our home garden, just as it is now.

While I love a good rhubarb apple crumble, or sauce, I had started to look for other ways to use it. Ss several years ago I started to make my own rhubarb gin recipe that is a perfect for when company comes for a surprising and delightful sweet sip. A real crowd pleaser.

As with all rhubarb recipes, pink stems are the coveted ones and there are never enough. One day I’ll try my hand at forcing the rhubarb just so I can have more of those tender shoots. But until then, I just take what it gives me. If you can afford to be picky, those pink shoots will reward you with the best hue for your gin. Either way, it’ll be delicious so don’t let it stop you if you don’t have an abundance of pink stems. So now get to it! Try my rhubarb gin recipe and tell me how it goes!

Rhubarb Gin

A sweet treat to share with friends and neighbours

Print Recipe Pin Recipe

Prep Time 30 days d

Course: Drinks

Ingredients Method

Ingredients

  

• 900 g rhubarb, roughly chopped the pinker the better
• 400 g sugar
• 750 ml gin

Method

 

1. Roughly chop your rhubarb and place in a large jar (I have a 2 litre jar I use but if you don't have something this big you could split it up)
2. Pour your sugar over the rhubarb and let sit for 24 hours in a cool dark spot to macerate and get some of that beautiful pink colour.
3. After 24 hours you can pour over your bottle of gin and leave the entire mixture to sit for 30 days. Shaking the jar once a week never hurts either. You may want to keep the bottle for bottling in a month along with another since you'll have more than what you started with.
4. 30 days later you can remove the fruit and pour your strained pink gin into bottles.
5. Create cocktails or serve it as is over ice in tiny apéritif glasses.