How to make Rhubarb Gin
Rhubarb season always makes me happy. By the end of winter my tastebuds are really ready for the punch, zing & freshness of rhubarb. I also love gin so bringing these two things together was a no brainer for me. Making rhubarb gin is super easy & you will have something to savour and enjoy for ages (depending on how many bottles you make!)
Rhubarb is very popular in Scandinavia and is used in savoury and sweet foods. When I was in Sweden we saw Rhubarb leaves being used to ferment vegetables. I really need to try this. One of the many things I love about Scandi cooking & living is the use of everything from nature. People understand natural processes and what they can forage.
You don’t need to buy expensive gin for this. I recommend Aldi. Their gin has won loads of awards and is great on its own. Having said that any gin will do.
Ingredients:
You may need a kilner jar or I used the gin bottle — but it did have a wide lid.
3/4 of a bottle of gin
200g sugar
400g rhubarb
Preparation:
Cut the rhubarb into pieces — about 2cm long
Put it into a bowl or jar & mix in the sugar
Leave it for 24 hours so the rhubarb macerates & softens in the sugar (this intensifies the flavour & gets it ready to merge with the gin)
Add the gin or add this to your gin bottle. Shake it well
Leave it somewhere dark & cool for about 4 weeks. Shake it occasionally
Strain out the rhubarb & voila!
Add tonic or just drink it neat as an aperitif. Its also great to make cocktails
Want to know more about how Hygge can help you live a more fulfilled life? Sign up to our mailing list
