Rhubarb Gin

AuthorThe Batch Lady

Make sure you use the pink part of the rhubarb stalk to get a lovely pink tinge to your gin.

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Standard batch serves 4

Yields1 Serving
 1 kg rhubarb
 800 millilitres supermarket own-label gin
 2 cups sugar
1

Wash the rhubarb stalks and trim the ends.
Place a cup of sugar into each kilner jar.
Slice the rhubarb and add the slices to the sugar as you cut them. Shake them around in the sugar to cover.
Continue to fill the jar with rhubarb.
Once full, seal the lid to give a good shake, mixing the fruit and sugar together.

Next, pour in the gin to fill the jar and reseal.

Store the jars in a cool place for 4 weeks, every so often giving a little shake.

2

Ready to serve

After 4 weeks, strain the gin through a sieve.
Pour into a clean bottle and label.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 kg rhubarb
 800 millilitres supermarket own-label gin
 2 cups sugar

Directions

1

Wash the rhubarb stalks and trim the ends.
Place a cup of sugar into each kilner jar.
Slice the rhubarb and add the slices to the sugar as you cut them. Shake them around in the sugar to cover.
Continue to fill the jar with rhubarb.
Once full, seal the lid to give a good shake, mixing the fruit and sugar together.

Next, pour in the gin to fill the jar and reseal.

Store the jars in a cool place for 4 weeks, every so often giving a little shake.

2

Ready to serve

After 4 weeks, strain the gin through a sieve.
Pour into a clean bottle and label.

Rhubarb Gin

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