This
recipe came about as a happy accident when I had a large glut of
rhubarb. It is based on Hugh Fearnley-Whittingstall's River Cottage
Cookbook recipe for blackberry vodka.
Ingredients
2kg Rhubarb
1kg
White or golden granulated sugar
2.25 litres
Gin
Recipe
For the best
results, source a reasonable quality gin- you don't want all the effort ruined by a rough gin taste.
Smaller batches can of course be made by adjusting proportions.
1. Trim
the rhubarb stalks, rinse with cold water, and shake dry (don't soak
in water to avoid it taking up excess moisture).
2. Chop
stalks into 15-20mm lengths, for thicker lengths, slit the stalks
lengthwise.
3. Sterilise
a demijohn and rinse.
4. Put
the rhubarb in the demijohn, add the sugar and then the gin. Cork
the demijohn and shake throughly.
Rhubarb in Gin
6. Keep
the rhubarb in the gin for at least 1 month, however unlike other recipes like sloe gin, do not leave
much longer than 3 months or it will tend to become bitter.
7. Clean
and sterilise the bottles you intend to use to package it along with
a jug and funnel. Pour the gin out of the demijohn through a piece
of muslin in a funnel into a jug, catching any 'bits'
Filtering
8. Bottle
from the jug.
9. The
gin will be ready to drink straight away, but will also suit aging
in the bottle.
