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)
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.
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.
30 days later you can remove the fruit and pour your strained pink gin into bottles.
Create cocktails or serve it as is over ice in tiny apéritif glasses.
