Charlie Gray of ‘Ask Charlie’ shares her recipe for rhubarb and ginger gin; here is a recipe that everyone will enjoy making
I am not a big drinker, but lockdown, home schooling and adjusting to this new ‘normal’ has made me turn to the bottle rather more frequently than I would normally do at home.
With an abundance of rhubarb in the garden and the children sick of the sight of it, I decided to make something that I would get most pleasure out – rhubarb and ginger gin. It is so easy to make and the hardest part is waiting three weeks for it to brew.
My recipe for Rhubarb & Ginger Gin follows:
- 500g of chopped rhubarb – the pinker, the better as it gives colour to the liquid.
- 2-inches of fresh ginger, cut into a couple of chunks.
- 80g of granulated sugar (caster sugar turns the liquid cloudy).
- 500ml of gin, I personally used Gordon’s as it is my grandmother’s favourite.
Pleace the chopped rhubarb and ginger in a large jar and add the sugar. Put on a lid and leave for 48 hours, shaking occasionally.
Next, open the lid and pour in the gin. Put the lid back on and shake gently once a week for three weeks.
When the time has passed, place a muslin in a sieve (baby ones are the best as they have a finer weave) over a large bowl and pour out of the content of the jar into the muslin. Leave it to drip, bottle and then enjoy.
I serve with Mediterranean Fevertree tonic and ice, but for some it’s just perfect on the rocks.