Rhubarb Gin

Rhubarb Gin & Tonic

A few weeks ago I became the proud owner of about 3 kilos of Rhubarb, cut fresh from the garden.  Usually this would all go into Jam (which most of it will) but this year I really wanted to give Rhubarb Gin a go, and so I did.  It is really straight forward to do, all you need besides ingredients is a little patience!


1 bottle of cheap Gin (Tesco Value will do)
400g Fresh chopped Rhubarb
50g Granulated Sugar
1/2 a Lemon, juiced


  • In a sterilised and cool jar add the chopped Rhubarb and sugar.
  • Tighten the lid and shake both together until the Rhubarb is well coated
  • Then add in the Lemon Juice and Gin, again tighten the lid and shake together well
  • Store in a cool, dark place for up to 2 weeks, shaking every two days
  • After 2 weeks the Gin will have taken on the pink of Rhubarb
  • Sterilise a glass bottle in the oven and let it cool
  • Strain the Gin into a jug through muslin or a coffee filter, to remove all the Rhubarb fibres
  • Then pour into the glass bottle, fasten the lid and you can store for up to 6 months

And enjoy!  If making a G&T its best to add a little sugar syrup to it before adding the Tonic Water to take away the sharpness of the Rhubarb.  Also, this gin is very tasty in a champagne glass topped with a little fizz!

Awesome Rhubarb Gin :)


  1. Julie says:

    Brilliant recipe. I left mine for 5 weeks to get the most out of the rubbarb. Highly recommend this recipe. My partner actually prepared this for me and I was unsure if it would be quiet tart or sour but I’m glad he did as I would have used between 300 -400grms of sugar as all the recipe’s I looked at stated which would have been much too sweet for my taste and as it suggests you can always add a small amount of sugar sirup if you wanted to. Just making my second batch.


  2. Karen says:

    Thanks Adele, I have a glut of rhubarb at the mo so I’m going to give this a go, I’ll give you an update!


  3. Sue says:

    Thanks, for that suggestion. I’ll add it to my repertoire of sloe gin, damson gin/vodka/brandy, fig brandy, greengage brandy/gin, rosehip vodka, etc. I make a selection every year with free fruit that grows nearby, the only restriction is paying for the spirits 🙂


  4. Kathy says:

    I have a glut of elderflower cordial which I made buckets of last year. Often the cordial is added to rhubarb for jam etc. It’s very sweet. I’m wondering if it can be added instead of the sugar to create rhubarb and elderflower gin. (Sounds divine!!)


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