Rhubarb Gin

This homemade rhubarb gin is so delicious and easy to make! Fresh (or frozen) rhubarb is steeped in gin until flavoured to your liking.

The process for this rhubarb gin is so hands-off and the end result is so delicious! It’s a great way to use a rhubarb glut. 

What is rhubarb gin?

It’s a gin that has been infused with rhubarb for a period of time. Both the rhubarb flavour and colour are leached out into the gin and it becomes flavourful and beautiful pink colour.

Fruit-infused spirits

Infusing spirits with fruit is a great and easy way to impart some flavour. You can use the lesser expensive spirits too and it works just as well!

The rhubarb brings delicious flavour and colour. Technically rhubarb is a vegetable, but it’s used as a fruit.

Can I use frozen rhubarb to infuse gin?

Frozen rhubarb works just as well. No need to thaw it first.

Love fruity cocktails? Try this homemade margarita mix!

Ingredients

The amounts are in the recipe card at the bottom of this post. To make this you will need –

• Fresh rhubarb stalks. If you can, use as many red rhubarb stalks as you can. They bring the best colour.
• Sugar – just granulated white sugar. The first thing that happens is rhubarb gets macerated in the sugar. This draws out moisture and enhances its flavour.
• Gin – A standard dry gin. No need to get a top-shelf bottle of gin, the rhubarb will bring middle-of-the-line gin to life.

Yield

400g of fresh rhubarb and 65g of granulated sugar will flavor approximately 600ml of gin.

Step by step instructions

Macerate the rhubarb

Chop up the rhubarb stalks into 2 1/2 cm (1 inch) pieces. Add them to a large jar and pour over the granulated sugar. Add on the lid, then give the jar a good shake to coat the rhubarb in sugar.

Leave the rhubarb to sit in the sugar at room temperature overnight. It will become really fragrant and juicy.

Steep in gin

Pour over the gin and close the jar. Leave it in a cool dark place, to sit and infuse for at least 4 days before sampling. The longer it’s left the stronger the flavour will become.

Once it has steeped to your liking, strain out the rhubarb. Pour the gin into a jar and seal, or use the empty gin bottle.

How long does it keep

This will last for up to 12 months in a cool dark place, though over time the deep pink colour will fade.

Serving

Serve it on the rocks, or with your favourite tonic water, soda water or another mixer. If you keep the mixer fairly neutral then you don’t lose the taste of the rhubarb.

Additional flavours

Rhubarb goes really well with other flavours too. Try adding in some –

• Raspberries for rhubarb raspberry gin, or add strawberries.
• A vanilla pod and/or a little lemon zest
• Fresh ginger for a rhubarb and ginger gin
• Orange peel (rhubarb and orange are a great match)

Other flavours to try

You can steep other fresh fruit too and sub out the rhubarb completely! Feijoa, raspberries and plums are great to use.

Herbs can be added as well, like thyme, basil or rosemary.

The steeping time will change depending on what is added to your infusion. Stronger flavoured herbs will only need a few days to impart their flavour.

If you’d rather not use gin, you can use vodka instead.

Related recipes

Other homemade drinks to try!

• Fermented ginger beer
• Easy mulled wine

Sharing is caring!