Rhubarb Gin

[Noger]

Rhubarb season is upon us, and there is always some spare...so here is a lovely alternative to Crumble

750ml of Gin. 750g of Rhubarb, chopped. Heat the Gin until it it starts to smell of hot alcohol, then add the Rhubarb, let it cool a bit and cover with cling film and leave overnight.



Decant back into gin bottles (I tend to keep it in the fridge hence 2 x 375ml gins).



It makes a really gorgeous RG&T. Works better with lemon rather than lime in this case. Tried it with Fevertree Ginger Beer, but the ginger overpowered the Rhubarb far too much.

If you know Hendrick's, with the subtle-yet-flavourful cucumber taste, this is about the same level.

[Shaw Tarse]

Why did I turn down the offer of free rhubarb?

[Mobile Chicane]

Cor... Looks fabby.

[Pferdestarke]

I did this recently with a bottle of Malibu we were given for Christmas. I'll be trying it with some gin soon!

[Johnnytheboy]

Equivalent fruit gins I've made would include an equal amount of sugar to gin and fruit.

Doesn't this need it then?

[Noger]

Johnnytheboy said:

Equivalent fruit gins I've made would include an equal amount of sugar to gin and fruit.

Doesn't this need it then?

Depends on what you are doing with it.

As a flavoured gin for a long G&T it needs no sugar, nor does it for a Rhubartini.

As a cocktail ingredient for a Hawkesmore style Rhubarb G&T (2 tonic to 1 gin) in needs some sugar syrup added. Ends up being nicely sweet and sour

It isn't like Sloe Gin.

[muppetdave]

Fingers crossed that allotment man in the pub gives me some spare Rhubarb like he did last year! Sounds lovely.