rhubarb gin

This one is for the gin lovers out there. Now, I can’t say I’m a big drinker myself, in fact I tend to prefer drinks like kombucha and coconut water, but what I love about this recipe is the sense of reward you get from infusing a delicious drink that you’ve made yourself. You won’t believe your eyes with how stunningly beautiful it turns out with rhubarb’s natural pink colours coming through. The touch of sugar balances out the strong gin flavours magnificently. It’s the perfect Chrissy gift for gin lovers and takes just 5 days to produce!

Makes 700mL

Ingredients

1 bunch rhubarb, approximately 400g

5 tbsp caster sugar

700mL gin

Method

Sterilise a large jar - wash with soapy water and rinse, then place (removing seal first) in a 120 degree C oven for about 20 minutes or until dry. Remove carefully, allow to cool and place rubber seal back on the lid.
Wash the rhubarb, trim the ends and slice into 3-4cm pieces.
Place rhubarb pieces and sugar into the sterilised jar and pour gin over the top (keep the gin bottle and sterilse as above to store the gin in once it has infused).
Seal jar and shake well to allow the sugar to dissolve.
Place in a cool, dark place and give it a good shake each day for about 5 days.
Strain gin and remove the rhubarb, pour into the original sterilised bottle. Tie a ribbon around it and share with a loved one as a special gift. The gin is lovely served chilled on ice or with a little soda water.