It’s rhubarb gin o’clock with this clever fruity booze recipe.
Who doesn’t love gin and tonic? Well, no-one in their right minds. And no-one in their right minds would turn down a rhubarb gin and tonic, would they? No.
As well as tasting utterly divine – rhubarb + gin + tonic = three of the best tastes ever – this is also an incredibly easy recipe to make.
I grow a lot of different types of rhubarb, but the most appropriate one for this recipe seemed to be ‘Red Champagne’, and not just because of the name. It is a late-cropper and has such deep red stalks that it would definitely turn a gin mix a lovely bright pink, rather than anything greenish.
All you need to do is chop the stalks into small pieces and put into a large jar until they fill it about two thirds of the way up. I then cover the rhubarb stalks with sugar, and steep them in gin. Every couple of days I shake the jar to move the contents around, but I leave the jar in a cool, dark place for six weeks and then – ta da! Rhubarb gin!
You can drink this like sloe gin, neat, but it is better diluted with tonic water and some borage flowers if you ask me.