Rhubarb Gin

Rhubarb GinA part of being a mature, sensible adult is planning for your future and this rhubarb gin encompasses that perfectly as it needs 4 weeks of steeping. You cannot expect to wake up one day down the line and have a batch of rhubarb gin and tonics without having made the sacrifices earlier and set a little something aside for a rainy day, though these are actually a lot better in the sunshine. I know 4 weeks is a long time, but think of it as an investment – an investment in your future merriment.

This recipe is by Diana Henry so anyone who has ever tried one of her recipes will know it’s good. Anyone, who hasn’t, why not let this be your first? The recipe itself is so straightforward, just macerating some rhubarb pieces in sugar over night, then adding some gin and letting to steep for 4 weeks. The hardest thing about it may be finding a jar the right size. If, like me, you already have one then the hardest thing is leaving it alone for the 4 weeks and ignoring the temptations to sample it.

After personifying the maturity described above for 3 and a half weeks, I opened it up and served up some much-needed rhubarb gin and tonics. Make sure to be generous with this pink-tinted gin as it has been diluted a bit with rhubarb syrup. Be careful too though, these are deceptively strong so make sure you hold off until the weekend.

Rhubarb Gin


  • 1 Kg trimmed pink rhubarb stalks, chopped into 3cm lengths
  • 400g caster sugar
  • 800 ml gin
  • tonic water and lots of ice to serve


  1. Once the rhubarb is washed, trimmed and chopped, add it to a large mason jar. a number of smaller ones or jam jars will work here instead.
  2. Add in the sugar, close the jar and shake vigorously to coat all the rhubarb pieces in sugar.
  3. Then set it aside on the counter overnight.
  4. The next day the sugar will have macerated the rhubarb and you'll notice a thick rhubarb syrup in the bottom of the jar.
  5. Add the gin, close the jar tight and give it a really good shake to help dissolve any undissolved sugar and to help the gin mix with the rhubarb syrup.
  6. Then set it aside somewhere where it won't be tempting you for 4 weeks to properly infuse.
  7. 4 weeks later, pour yourself a decent measure and top it up with lots of ice and tonic water.
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