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rhubarb and ginger gin in glasses with botte behind

Rhubarb and Ginger Gin

Karon Grieve
This delightful Rhubarb and Ginger Gin is great for cocktails or on its own served as an ice cold shot or with a mixer.
4.25 from 8 votes
Prep Time 20 mins
Total Time 20 mins
Course Drinks
Cuisine British
Servings 16 servings
Calories 131 kcal

Ingredients
 

  • 700 ml gin
  • 800 g rhubarb chopped
  • 350 g caster sugar
  • 1 tbsp fresh root ginger peeled and chopped
  • strip lemon peel

Instructions
 

  • Pour gin into large jar with all other ingredients and seal
  • Shake jar every day for 1 week
  • leave in cool dark cupboard for another week
  • strain through double layer of muslin or two kitchen towels
  • pour into sterilised bottle

Video

Notes

You can also use frozen rhubarb here if you don't have the fresh stuff
calorie information is taken per shot of rhubarb and ginger gin liqueur.
This liqueur will keep for up to a year
Serve ice-cold straight from the freezer in frozen shot glasses, just chilled or with ice. With a mixer or as part of a cocktail too.

Nutrition

Calories: 131kcalCarbohydrates: 32gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 326mgFiber: 2gSugar: 23gVitamin A: 51IUVitamin C: 6mgCalcium: 50mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword gin, ginger, rhubarb
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