I bottled Rhubarb Gin that has everyone asking where I bought it, so keep scrolling if you’re nosy.

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I’m obsessed with Rhubarb Gin because it’s sharp, floral, and refuses to be boring. I love how fresh rhubarb makes the color punch you in the face and the gin keeps things clean and herbal.

And I can’t stop thinking about bottles lined up like a tiny lab of delight. Not saccharine, not trying too hard.

I want that bright sting, the lip-smack of rhubarb syrup clinging to the glass. Real and tart and a little dangerous.

It’s the kind of thing I bring out at parties to shut down small talk. I drink it slow often.

Ingredients

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Rhubarb: tart, bold color and tang; it gives the gin a cheeky kick.
Gin: botanical backbone and warmth, it’ll carry the rhubarb’s personality.
Sugar: softens tart edges, adds glossy sweetness and a syrupy hug.
Basically lemon zest wakes things up with bright citrus perfume and snap.
Vanilla pod: gentle, cozy depth; it smooths harsh edges and smells heavenly.

Ingredient Quantities

500 g fresh rhubarb

700 ml gin (one standard bottle)

350 g caster sugar

zest of 1 lemon

1 vanilla pod

How to Make this

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1. Wash and trim 500 g fresh rhubarb, then chop into roughly 2 cm pieces, you don’t need to be perfect.

2. Split 1 vanilla pod lengthwise and scrape out the seeds with the back of a knife, leave both seeds and pod.

3. Put the chopped rhubarb, seeds and pod, and the zest of 1 lemon into a large, clean glass jar that holds at least 1 litre.

4. Sprinkle 350 g caster sugar evenly over the fruit, press down a little so the sugar contacts the rhubarb and starts drawing out juice.

5. Pour 700 ml gin into the jar, making sure everything is submerged; give it a gentle stir with a wooden spoon or clean spatula.

6. Seal the jar tightly and store it in a cool, dark place for 2 to 4 weeks, shaking the jar gently every 2 or 3 days to help dissolve the sugar and distribute flavor.

7. After 2 weeks taste it; if you want a stronger rhubarb flavour leave it up to 4 weeks, but don’t go much longer or it can get bitter.

8. When ready, strain the gin through a fine sieve or muslin into a clean bottle, press the solids lightly to extract liquor but not too hard or you’ll get sediment.

9. Decant into a sterilised bottle, label with the date, and let it rest a few days for any cloudy bits to settle, then you can fine filter if you want it crystal clear.

10. Serve chilled, with tonic, prosecco, or in cocktails; store in the fridge or freezer and enjoy within about 6 months for best flavour.

Equipment Needed

1. Large cutting board
2. Sharp chef’s knife
3. Kitchen scales (or measuring cups)
4. Citrus zester or fine grater
5. 1 litre glass jar with tight‑fitting lid
6. Wooden spoon or heatproof spatula
7. Fine mesh sieve or muslin cloth and funnel
8. Sterilised bottle for decanting plus labels and marker

FAQ

How long do I need to steep the rhubarb? 2 to 4 weeks. Start tasting at 2 weeks and stop when the flavour is how you like it.

Can I use frozen rhubarb? Yes, but thaw and drain excess water first. Texture will be softer but the flavour still infuses well.

Do I need to cook the rhubarb or sugar first? No. The gin extracts the flavour without cooking. Raw infusion keeps a bright colour and fresh taste.

How much sugar should I use if I want it less sweet? Try 250 g instead of 350 g. You can always add simple syrup later if you want it sweeter.

Will the gin go bad? Properly stored it keeps for many months. Keep it in a cool dark place and refrigerate after opening if you prefer.

What can I do with the leftover rhubarb solids? Don’t waste them. Fold into yogurt, spoon over ice cream, or simmer with a little sugar to make a quick compote.

How To Make Rhubarb Gin Recipe Substitutions and Variations

How To Make Rhubarb Gin

Rhubarb gin is bright, tangy and embarrassingly easy to make. It’s perfect for summer spritzes, long cold-weather cocktails, or just sipping on the sly. This recipe keeps things simple so the rhubarb can really sing.

Ingredients
– 500 g fresh rhubarb, chopped into 2 cm pieces
– 700 ml gin (one standard bottle)
– 350 g caster sugar
– Zest of 1 lemon
– 1 vanilla pod, split

Method
1. Put the chopped rhubarb in a large, clean jar or bottle with a tight lid. Add the lemon zest and the split vanilla pod, scraping the seeds into the jar with a spoon.
2. Pour the gin over the rhubarb and close the jar. Give it a gentle shake so the gin covers everything.
3. Store the jar in a cool, dark place for 5 to 7 days. Shake it gently every day or every other day to help the flavors infuse.
4. After 5 to 7 days, strain the gin through a fine sieve or cheesecloth into a clean bowl, pressing the fruit to get all the liquid and flavor out.
5. Stir in the caster sugar until fully dissolved. Taste and if you want it sweeter add a little more sugar, a tablespoon at a time.
6. Bottle the finished gin and label it. Let it rest for another day or two if you can, but it’s drinkable right away.

Serving ideas
– Mix 50 ml rhubarb gin with tonic and lots of ice, garnish with a lemon slice.
– Use 30 ml in a sparkling wine for a quick rhubarb spritz.
– Try it in a simple Collins with soda, lemon and a mint sprig.

Storage
Keep refrigerated or in a cool cupboard. It will keep for several months, maybe longer if you’re careful with clean bottles. If it smells off or looks cloudy with floaty bits that don’t settle, toss it.

Quick tips
– Use firm, not mushy rhubarb. Over-ripe stalks give a dull flavor.
– If you want a deeper color, leave the fruit in the gin for up to 2 weeks.
– If you prefer less bite, reduce sugar slightly, or let it infuse longer before adding sugar.

Substitutions

Rhubarb: Use strawberries or raspberries for a sweeter, fruitier gin
Gin: Substitute vodka for a more neutral spirit so the fruit stands out
Caster sugar: Use honey or maple syrup for a rounder, less crystalline sweetness
Vanilla pod: Use 1 teaspoon vanilla extract if you dont have a fresh pod

Pro Tips

1) Let the chopped rhubarb sit with the sugar for a few hours before you pour in the gin. It helps the sugar draw out way more juice so the gin gets a stronger flavour faster, and you wont need to steep as long.

2) Don’t press the fruit too hard when you strain it. Squeeze lightly, or you’ll push bitter tannins into the gin and make it cloudy. If it’s still a bit cloudy after settling, pass it through coffee filter or a fine muslin later.

3) Taste it after 10 to 14 days and again around 3 weeks. If it tastes too sharp add a tiny bit more sugar or a splash of simple syrup to round it out, but be careful not to over sweeten. And if it’s not rhubarb-y enough just leave it for a few more days but don’t go past 4 weeks or it can turn bitter.

4) Save the emptied vanilla pod and used rhubarb for other uses. Rinse and dry the pod then bury it in a jar of sugar to make vanilla sugar, and the pressed rhubarb pulp is good folded into yogurt or used in a quick compote. This way nothing goes to waste.

How To Make Rhubarb Gin Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I bottled Rhubarb Gin that has everyone asking where I bought it, so keep scrolling if you're nosy.

Servings

servings

Calories

220

kcal

Equipment: 1. Large cutting board
2. Sharp chef’s knife
3. Kitchen scales (or measuring cups)
4. Citrus zester or fine grater
5. 1 litre glass jar with tight‑fitting lid
6. Wooden spoon or heatproof spatula
7. Fine mesh sieve or muslin cloth and funnel
8. Sterilised bottle for decanting plus labels and marker

Ingredients

500 g fresh rhubarb
700 ml gin (one standard bottle)
350 g caster sugar
zest of 1 lemon
1 vanilla pod

Directions

Wash and trim 500 g fresh rhubarb, then chop into roughly 2 cm pieces, you don't need to be perfect.
Split 1 vanilla pod lengthwise and scrape out the seeds with the back of a knife, leave both seeds and pod.
Put the chopped rhubarb, seeds and pod, and the zest of 1 lemon into a large, clean glass jar that holds at least 1 litre.
Sprinkle 350 g caster sugar evenly over the fruit, press down a little so the sugar contacts the rhubarb and starts drawing out juice.
Pour 700 ml gin into the jar, making sure everything is submerged; give it a gentle stir with a wooden spoon or clean spatula.
Seal the jar tightly and store it in a cool, dark place for 2 to 4 weeks, shaking the jar gently every 2 or 3 days to help dissolve the sugar and distribute flavor.
After 2 weeks taste it; if you want a stronger rhubarb flavour leave it up to 4 weeks, but don't go much longer or it can get bitter.
When ready, strain the gin through a fine sieve or muslin into a clean bottle, press the solids lightly to extract liquor but not too hard or you'll get sediment.
Decant into a sterilised bottle, label with the date, and let it rest a few days for any cloudy bits to settle, then you can fine filter if you want it crystal clear.
Serve chilled, with tonic, prosecco, or in cocktails; store in the fridge or freezer and enjoy within about 6 months for best flavour.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.