Rhubarb & custard cake
This recipe tastes even better with homegrown rhubarb
Rhubarb gin
- Preparation and cooking time
- Prep:
- plus 4 weeks infusing, no cook
- Easy
- makes 2 litres
Skip to ingredients
- 1kg pink rhubarbstalks
- 400g caster sugar(don't use golden - it muddies the colour)
- 800ml gin
Nutrition: per serving
- kcal63
- fat0g
- saturates0g
- carbs7g
- sugars7g
- fibre0g
- protein0g
- salt0g
Method
step 1
Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
step 2
After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour – this doesn’t look as dramatic. The upside is you that have to get through it fairly quickly!
