It also had a hint of caramel, from the burnt bits off the rhubarb. Have fun, I just did another batch yesterday!

And the season, naturally. Let me know how it goes.

Which would you say was better?

After 24 hrs, add the gin, seal and shake everything around. That’s completely up to you!

Would be a challenge to look for Rhubarb but will keep an eye around here in Copenhagen! Fab stuff, thanks for letting me know. Do I have to defrost the rhubarb first? > make a cool rhubarb crumble with gin soaked rhubarb. Hi Kev, yes, you can, frozen rhubarb works perfectly. This is very interesting. Get the best gin you can afford to make your rhubarb gin. I don’t drink alcohol, but it sounds like an interesting beverage. https://traceytodhunter.com/2018/06/05/rhubarb-and-ginger-gin-a-recipe

I admit that would not be to hard a task!

Get a BergHOFF cookware set for £183 + P&P, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Yes, you can.

Another thing I’ll have to say is that this amount here doesn’t go very far at all! So why make your own? There is not difference, to me, after 2 months. can’t wait. But…I will have to find rhubarb here in our city. Hi Mimi, after straining, it should be perfectly fine up to 2 years. They love their gin. That doesn’t mean that you have to pay top dollar, do a little research to see what’s good in your price range. Oh I LOVE rhubarb gin but have never made our own! Pink cocktails are so pretty to look at, have you ever been mesmerised by beautiful pink cocktail pictures?

No you don’t. Ginger has a natural affinity with rhubarb, and if you fancy making rhubarb and ginger gin, just add a large, thick stem of ginger. Place the rhubarb onto a baking sheet and roast for 30 minutes until soft.

The possibilities and permutations are endless. , Klasse! Frozen strawberries too. To drink, strain through a sieve or, if you like a crystal clear pink gin, strain though a double layer of muslin or cheese cloth into a sterilised bottle. About 200g (14 oz) will be perfect for the recipe here, for a very gingery rhubarb gin!

In fact, there is an advantage to using frozen fruit (or vegetable, in this case), the skins are softer and easily split once they thaw, allowing better movement of flavours in and out of the fruit. > whip some double (thick) cream and have it that way I occasionally drink alcohol and I admire how bartenders / mixers do it. New! Copyright Azlin Bloor

I will be sharing it with my brothers. , Does roasting it affect the taste.

We'll assume you're ok with this, but you can opt-out if you wish. Cut the stalks into 3cm lengths. I have never had rhubarb gin before.

Wash the rhubarb, trim the stalks and discard the base and any leaves. This website uses cookies to improve your experience.

This is definitely something that i am going to try! I think the rhubarb would go well with the gin and it’s going to give it an amazing flavor. I think the frozen has an advantage over the fresh.

Thanks, Yes, absolutely. 3) just defrost it & then add the gin

I’m in Singapore so in terms of temperature, it will always be hot! If you absolutely had to pick one, which of the two recipies would you say results in the better flavour?

> top ice cream with it – a sundae or layered ice cream is great Hi Marv, none at all, in terms of flavour. Thank you.

I know I am not a big fan of gin, but I can imagine with rhubarb it would be so much better. Raspberry balsamic vinegar is sweet, sour and so, so enslaving.

So I can add the sugar at the end? Yes, you can definitely use frozen rhubarb.

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