Rhubarb gin
A fragrant homemade rhubarb gin infused with sugar and warming spices, steeped slowly to create a vibrant pink liqueur perfect for refreshing cocktails.
Updated : 05 March, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Rhubarb
250 grams
Sugar
500 milliliters
Gin
For the optional extras
0.5
Vanilla pod
4 slice
Ginger
2
Star anise
1
Oranges
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the rhubarb slices into a large, wide-necked clip-top jar and add the caster sugar. Stir thoroughly so the rhubarb is evenly coated with the sugar. Add the vanilla along with the ginger, star anise, or orange zest if you are using them. Seal the jar with its lid and leave it at room temperature for 12 hours or overnight, shaking the jar occasionally.
Step 2
During this time, the sugar will gradually dissolve and draw out the bright pink juices from the rhubarb, creating a syrupy mixture.
Step 3
Once the sugar has dissolved, pour the gin into the jar and stir well so it mixes fully with the rhubarb and syrup. Seal the jar again and leave it to infuse for at least 1 week and up to 1 month, shaking the jar once a day to help extract as much flavour as possible from the fruit.
Step 4
When the infusion time is complete, strain the gin through a fine-mesh sieve into a jug to remove the rhubarb pieces and spices. Pour the finished rhubarb gin into clean bottles for storage.
Step 5
To serve, pour the gin over ice in tall glasses and top with soda water or tonic. Garnish with a slice of lime or blood orange for a fresh, citrusy finish.
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