Rhubarb Gin

The spring flush of rhubarb has arrived and I am utilising some of it to make Rhubarb Gin.  I am following a BBC recipe; one jar is ready for decanting after 4 weeks, the second jar has just been started by adding sugar to the rhubarb. The sugar dissolves in the juice it extracts from the rhubarb and then the gin is added; very simple to make.

After decanting all the liquid, I left the solids sit in the jar and was amazed at the amount of gin that flowed out of rhubarb. Not to waste anything, the raw rhubarb makes a nice nibble, and as a friend pointed out, counts towards your 5-a-day.

I recommend to try the rhubarb gin neat, as the 'usual 'amount of tonic reduces the flavour considerably.