Rhubarb gin

Drink the seasons … we all know it makes sense to enjoy seasonal fruit and vegetables for many reasons, above all because seasonal food is fresher and tends to be tastier and more nutritious.

The Recipe

Serving: 1


  • 1kg of rhubarb
  • 750mls of Fifty Pounds Gin
  • 400g of caster sugar

How to make or shake it

Trim and wash your rhubarb, removing the leaves. Cut the stalks into pieces of around 3-4cm in – length, place in a large jar – around a two-litre capacity will be required – cover with the sugar, seal with the lid and shake so that everything is combined. Over the course of a day or so, the sugar will draw the juice from the rhubarb.

After 24 hours have passed, add your gin. Store it in a dark place or at the back of a cupboard, and leave for around for weeks. Strain the liquid into another bottle and seal. Discard the now rather pale bits of rhubarb and use your new pink, rhubarb-flavoured gin as the basis for very refreshing gin and tonics.

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