🇬🇧 United Kingdom · Drinks
Homemade Rhubarb Gin
By eatmundo · July 8, 2026
🇬🇧 UKA delightful and increasingly popular British infused spirit, homemade Rhubarb Gin captures the tangy, vibrant essence of fresh spring rhubarb. Perfect for sipping neat, mixing with tonic, or in creative cocktails, it's a taste of the British countryside.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 500g of fresh rhubarb stalks thoroughly under cold water, then pat them dry. Trim off any leaves (which are poisonous) and the very ends of the stalks, then cut the rhubarb into 2-3 cm (1-inch) chunks.
- 2
Place the prepared rhubarb chunks into a large, clean, airtight glass jar or bottle with a wide neck, ensuring it's completely dry. A 1-litre capacity jar is ideal for this quantity.
- 3
Add 150g of granulated sugar directly over the rhubarb in the jar. The sugar will help draw out the rhubarb's juices and colour, as well as balance its tartness during the infusion process.
- 4
Pour in 700ml of good quality dry gin, ensuring all the rhubarb is fully submerged. Use a gin that you enjoy drinking on its own, as its flavour will form the base of your infused spirit.
- 5
Seal the jar tightly and give it a good shake to help distribute the sugar. Store the jar in a cool, dark place, such as a pantry or cupboard, away from direct sunlight, for optimal infusion.
- 6
Over the next 2-4 weeks, shake the jar gently every day or two to encourage the sugar to dissolve and the rhubarb to infuse its flavour and beautiful pink hue into the gin. You'll notice the colour change gradually.
- 7
Once the gin has reached your desired flavour and colour (usually 2-4 weeks), strain the liquid through a fine-mesh sieve lined with muslin cloth or a coffee filter into a clean jug. This removes all the rhubarb pieces.
- 8
Carefully pour the vibrant pink rhubarb gin into sterilized bottles, cap them tightly, and label clearly with the date. The infused rhubarb gin will keep well for several months, if not longer, in a cool, dark place.
- 9
Serve your homemade rhubarb gin chilled, perhaps with a splash of tonic water and a slice of orange, or use it as a base for refreshing cocktails. Enjoy the unique, tangy taste of British spring in a glass!
Frequently Asked Questions
Can I use frozen rhubarb for Rhubarb Gin?+
Yes, frozen rhubarb can be used. Thaw it first, then use it as you would fresh rhubarb. The freezing process can sometimes break down cell walls, potentially leading to a quicker infusion, but the flavour might be slightly less vibrant.
How long should I infuse the rhubarb gin?+
Infuse for at least 2 weeks for a good flavour, but 3-4 weeks will yield a deeper, more pronounced rhubarb taste and colour. Taste it periodically after 2 weeks to determine your preferred strength and tartness.
What should I do with the leftover rhubarb from the infusion?+
The leftover rhubarb will be boozy and delicious! You can use it in crumbles, tarts, or even chop it up and mix it into a simple syrup for another layer of rhubarb flavour in drinks or desserts.
Why did my Rhubarb Gin turn brown instead of pink?+
The colour can vary depending on the rhubarb variety and how much red pigment it has. Using young, red-stalked rhubarb helps achieve a vibrant pink. Exposure to too much light during infusion can also cause colour degradation, so keep it in a dark place.
