The spring rhubarb is throwing up stems at top speed, the jade green nodules at its base bursting open and unfurling giant leaves which shade out the stems leaving them softly pink. I haven’t forced any this year, giving the plants a little rest, but if you have forced rhubarb it’s even better for this recipe and will make your gin even pinker. Our homemade Rhubarb gin and tonic is one of our most popular drinks and returning guests have been known to email us in advance to make sure we have some in stock. Thankfully it’s really easy to make and is the perfect little spring cocktail.
INGREDIENTS
1kg rhubarb – try to use only the pinkest parts so make sure you have a kilo of pink bits
400g caster sugar
700ml gin
Method
Chop your rhubarb into small-ish chunks and put into a large jar with an airtight lid (you can divide it between two jars if you don’t have one large enough). Sprinkle over the sugar, pop the lid on and give everything a good shake. Leave for 24hrs, shaking every now and again.
The next day the sugar will have begun to draw the juice from the rhubarb and have started to create a syrup. Pour over the gin and shake. Leave for two or three weeks in dark cupboard. Initially the colour might look a little murky until the pink begins to leech from the stems. Strain into a clean bottle and keep in the fridge to maintain the colour. Don’t be tempted to leave the rhubarb in the jars with the gin, it will eventually discolour and lose the pretty pink.
Serve with tonic and a slice of lemon and drink in the sunshine.
