Rhubarb Gin

<manna of gods, potentially>

Today, due to the fortuitous combination of a variety of factors (at home, in severe procrastination mode, availability of both gin and rhubarb), I have decided to make rhubarb gin. Tried a commercially available rhubarb gin at The Plough in Clanfield, where they have an amazing Gin Pantry*, and it was rather good.

As I am unsure which one is the better option, I am trying two different varieties. For scientific comparison, obviously.

Gin number one will be made from fresh rhubarb, left to sit in sugar for about an hour, to draw out juices.

Gin number two includes stewed rhubarb with vanilla extract (and sugar), hoping for a crumble-type flavour. Considering rhubarb is quite a delicate flavour and plant, I reckon it should be available to try in about 3 weeks' time.

After spending considerable time poking rhubarb bits into a bottle, they are both ready to go. I know which one looks better, but which one will win on taste?

The chickens were a bit bewildered by the huge amount of rhubarb leaves today, possibly a bit overwhelmed. Not that it takes much, they are not the sharpest beaks in the drawer. Usually they get a bit of a leaf every few days, as it is a natural de-wormer, and the stalks go to us. A fair trade, I think.


* go on Thursdays, for the half price offer!

Note: Slightly impatient, we tried the stewed rhubarb variety after a week, and oooh - tasty! It is probably best strained, and drunk with soda. The flavour is definitely reminiscent of crumble, very dessert-like!

I used
500ml of gin
2/3 cup of granulated sugar
200g stewed rhubarb, peeled and cut into bits
1 tsp vanilla essence

Lightly cook the rhubarb with the vanilla, and the sugar. Let cool, pour into a sterilized bottle. Add gin, wait a week, enjoy!