You only need 3 ingredients and a little patience to make this easy Rhubarb Gin recipe. This pretty pink infusion is such a fun way to preserve rhubarb. Make a big batch (or two) when rhubarb is in season and squirrel it away in your cupboard to fancy up your cocktails all year long. You haven't lived until you've had a G&T or a French 75 (my fav!) made with this stuff!
Recipe Background and Details
Ok, so it is no secret that I love rhubarb. I love it in sweet and savory applications - Take a look at my other rhubarb recipes: rhubarb crumble scones, rhubarb muffins, pickled rhubarb, rhubarb chutney, rhubarb curd, rhubarb galette and more!
Another area rhubarb really shines is in cocktails, like my Rhubarb Elderflower Refresher. First of all - that color! Whether you use the hot pink forced rhubarb or the darker red/green stalks, you are guaranteed a pink or peachy color and I am just in love with it! And the bright, tart flavor of rhubarb is what I crave in a cocktail. I am not a fan of sweet drinks and I always double up on lemon or lime juice whenever I can. So the tartness of rhubarb is right up my alley.
This easy rhubarb gin recipe is just rhubarb, gin, and sugar - and a bit of time. It doesn't get easier and it has become one of my favorite rhubarb season traditions.
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Ingredients for Rhubarb Gin
Like I wrote earlier, you just need three ingredients to make this basic rhubarb gin recipe. I'll give some flavoring ideas below if you want to jazz things up.
Fresh Rhubarb - try to catch the early-season stalks if you want a bright pink rhubarb gin. I love the soft peachy pink that the red and green stalks give too though so I'm not too picky.
Gin - You don't need to use the best of the best, most expensive gin you can find, but I do like to use a really good quality gin here.
Sugar - regular granulated sugar is fine here. Over the first couple days the sugar will dissolve as you shake the jar. Many recipes call for caster or superfine sugar but its really not worth making a special trip to the store just for that.
See recipe card for quantities.
Instructions - how to make rhubarb gin
Place chopped rhubarb in a clean jar and add sugar. I use this jar and it is the perfect 2-liter size to hold all of the rhubarb and the entire bottle of gin.
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Add gin to cover rhubarb, seal the jar, and give it a gentle shake. Let sit for 3 weeks, giving it a shake every so often.
At this point you can strain and store in a cool, dark place or let it steep for a few more weeks for a stronger rhubarb flavor. More than 6 weeks is just not necessary or beneficial.
Substitutions and Variations
I really like the simplicity of this rhubarb gin recipe but you can certainly play with the flavor. Here are some ideas:
- booze - instead of gin you can use vodka or another clear spirit you prefer.
- sweetener - use honey instead of sugar for a more natural approach. Avoid using anything too dark as it will really muddy the color.
- ginger - this is a very classic addition to rhubarb gin.
- citrus zest - lemon, lime, or orange. Make sure not to add any of the white pith or you'll have a very bitter infusion.
- vanilla bean - I'm going to try this next year when I make my annual batch. You know how I feel about rhubarb and vanilla. I think I'll have to add some new photos with the little vanilla bean specks. Stay tuned.
- other fruits - subtract a bit of the rhubarb and add in some strawberries or another berry or fruit.
- spices - cloves, allspice, cinnamon, star anise would all be nice but I would not let them steep very long or I think they may overpower everything. Give it a tiny taste every few days until the flavor is where you want it.
- fresh herbs or florals - rhubarb pairs nicely with herbs like thyme, rosemary, and fennel. Elderflower would be lovely too if you can get your hands on some.
What to Mix with Rhubarb Gin
Serve this rhubarb gin simply over ice with some soda or tonic water and a squeeze of lemon.
Or use it in your favorite gin cocktails - it is perfect in a simple gin and tonic or in my Grapefruit Basil Gin and Tonic. My favorite though has to be a French 75 and I think I'll need to add that recipe here very soon.
In the colder months, pair rhubarb gin with ginger beer or ginger ale, orange peel, and a cinnamon stick for a cozier cocktail.
Storage
Once strained this rhubarb gin will keep indefinitely in a cool, dark place. I recommended using it within a year though as it will lose some of its color and flavor after that.
FAQ
Sometimes the sugar and rhubarb will become a little bit cloudy and not crystal clear but this has no impact on the flavor and still makes for a delicious and beautiful gin. Also, when you strain the rhubarb out, if you press very hard on the rhubarb it will cause the mixture to be cloudy. This is not a bad thing, just something to keep in mind if you want it to be more clear.
You don't have to refrigerate infused gin but it will help preserve the flavor and color a bit longer.
Related - cocktails & drinks
- Cranberry Clementine Amaretto Crush
- Clementine Sage Gin Smash
- Fresh Raspberry Lemonade
- Rhubarb + Elderflower Refresher
Pairing - summertime recipes
These are my favorite dishes to serve with [this recipe]:
Rhubarb Gin Recipe
You only need 3 ingredients and a little patience to make this easy Rhubarb Gin recipe. This pretty pink infusion is such a fun way to preserve rhubarb. Make a big batch when rhubarb is in season and squirrel it away in your cupboard to fancy up your gin cocktails all year long. You haven't lived until you've had a G&T or a French 75 (my fav!) made with this stuff!
- Total Time: 5 minutes prep plus 3-6 weeks infusion
- Yield: 1 liter
Ingredients
2 pounds chopped rhubarb (no leaves!)
750 ml gin
1 cup white granulated sugar
Instructions
- Combine rhubarb, sugar, and gin in a large 2-liter jar. Seal tightly and give the jar a gentle shake. Place in a cool, dark place for 3 weeks, giving it a turn and a gentle shake every so often to ensure the sugars dissolve.
- After 3 weeks you can strain and store or give it up to 3 more weeks. Strain with a fine mesh strainer - no need to break out the cheesecloth.
- Store strained rhubarb gin in a sealed glass container in a cool dark place. (I just put it back in the original gin bottle)
- Prep Time: 5 minutes active
- Cook Time: none
- Category: drinks and cocktails, summer
- Method: infusion
- Cuisine: American
Joe Klein says
is the sugar for flavor, or is it fermented? I'm trying to limit sugar due to type II diabetes.
anita | wild thistle kitchen says
Hi Joe. The sugar is for flavor not for fermentation. If you left it out you'd have a very, very tart rhubarb gin but if you mix it with a sugar-free tonic and a spritz of lemon or lime I imagine it would be great!
Cindy says
How long can you keep this stored in a cool dark place?
Thank you
anita | wild thistle kitchen says
Hi Cindy. It will last up to a year but 6 months is optimal for flavor and color. It will begin to lose some of its bright color and flavor over time. You can extend the shelf life by storing it in the fridge if you like. Let me know if you have any other questions. Thanks - Anita