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Style and Sustainability

Rhubarb Rhubarb Rhubarb Gin

Rhubarb Rhubarb Rhubarb Gin

Hooray, it’s peak rhubarb season which means at least one afternoon of feeling like Barbara Good from The Good Life while chopping and stewing miles of pink stalks.

In reality I am no Barbara Good. I could never pull off a fringe. Besides, the rhubarb that enters our household does not come from my own perfectly ordered vegetable plot. It comes from the ‘share table’ in our office, brought in by a green-fingered member of the team. (Is it still a ‘share table’ if someone takes the whole lot?)

So, once you’ve snaffled your rhubarb prize – what next? Well, you could make a crumble. That would be very Barbara. Or you could make Rhubarb Gin. Which would be even more Barbara, and a little bit Margo too.

The Recipe

You need:

  • 1kg rhubarb stalks
  • 400g caster sugar
  • 800ml organic gin, we like Juniper Green

Equipment:

  • A large Kilner Jar
  • Glass bottle
  • Small muslin cloth
  • Sieve

Method:

  1. Wash the rhubarb, cut off the white base and leaves at the top. Cut the rhubarb into approximately 3cm pieces.
  2. Put the small rhubarb pieces in a large kilner jar, about 2 litres in size will do. Add the caster sugar to the jar too.
  3. Close the jar, shake the mixture around, and leave overnight so that the sugar can draw the juice out of the rhubarb.
  4. After 24 hrs, add the gin and then reseal the jar.
  5. Wait patiently for 4 – 6 weeks for your gin to take up the delicious pink colour and flavour from the rhubarb.
  6. It’s ready! Strain your rhubarb gin through a muslin-lined sieve and transfer to a bottle… or straight into your glass. Add ice and top with soda water.

Seasonal produce note:

When selecting your rhubarb, look for stalks that are firm*, crisp and blemish free – the pinker the better if you want to get a good colour on your gin! Forced rhubarb is available January to early February (grown under pots), but the maincrop of rhubarb is late March to June, so get it quick.

*Please note that due to the large number of innuendo opportunities that rhubarb stalks provided during the writing of this article, all jokes were avoided to prevent the publication of utter filth. Feel free to make your own innuendos in the comment section below. 

 

Photograph by Brooke Lark

 



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