Rhubarb gin?! Anyone reading this blog of late will no doubt come to the conclusion that were a bunch of lushes! In reality, we don’t drink a huge amount, but it’s a rather convenient way of preserving produce in a way that’s appreciated when shared 🙂
The rhubarb is on the wane, but our stalwart late season plant is still giving, so we extended its life by slicing down each stalk’s length, and then dicing it. This method means we don’t have to peal all the beautiful red skin off but we expose as much of the flesh as possible to the gin, to aid in the infusion process. The red skin, being intact, will turn the rhubarb gin a lovely pink colour.
As simple as any fruit-based gin drink, it’s a question of matching the weight in fruit to that of sugar added, then topping up with gin. We added about 600g of fruit to the jar, then 600g of white sugar (brown would ruin the delicate pink colour), topped it up, shook it and put it to one side. Every day gets a good shake to help the sugar dissolve, and after about a week of that we’ll pop it in the garage and forget about it for several months, bottling it at Christmas. A fruity gin actually tastes better the year after you’ve made it – we have two large bottles of damson gin the garage from last autumn, which will help relax everyone at Christmas time 🙂 Next year we may have a rhubarb gin left too!