Homemade rhubarb and ginger gin

Make your own rhubarb and ginger gin, for those times when you would like to treat yourself to a drink.

Ingredients

• 1kg rhubarb stalks
• 2-3 cubes of fresh ginger (unpeeled)
• 400g caster sugar
• 800ml of unflavoured gin (Gordon’s or London Dry are perfect)

Method

1) Wash and sterilise the bottle or jar you want to use to make the gin. A 1-litre Kilner is perfect.
The easiest way to sterilise the jar is to remove the rubber seal and soak that for 5 minutes in boiling water, then allow it to air dry. Place the still wet jar in an oven that has been pre-heated to around 100 degrees Celsius for 10 minutes. Remove the jar to cool on the side.

2) Wash and trim the rhubarb stalks and discard the base and any leaves. Cut the stalks into roughly 3cm chunks and drop these into the now-cool jar. Add the ginger and sugar. Replace the rubber seal on the jar, close the lid, and give it a good shake. Leave in a cool, dark place overnight to let the rhubarb juices start to dissolve the sugar.

3) After 24 hours have passed, add the gin to the jar, seal the jar back up and give it another good shake. Leave it in a cool, dark place for 2-3 weeks, remembering to give it a shake every couple of days.

4) After 2-3 weeks, give it a try – if you like it with a stronger flavour or colour, leave it to steep for a few more days.

5) Once you’re happy with the taste, and to ensure your gin is a nice, clear pink colour, strain it through a muslin cloth a few times before bottling it into sterilised bottles.

Extra: make jam with the leftover rhubarb