Todays rhubarb recipe is the simplest of the week, yes simpler than the roasted rhubarb, rhubarb infused gin. Shall I stop there and get straight to recipe? What else is there to say other than go and grab a bottle of gin and some rhubarb and make this immediately, your gin and tonic will never be the same again!
The basic recipe for this gin is simplicity itself and I would feel remiss simply giving you that, especially considering I could probably fit the whole thing into one tweet. To that end I have also come up with a fabulous cocktail, in case you get bored with the good old gin and tonic. Its based on a classic gimlet, with a double hit of rhubarb coming from the gin but also a little bit of rhubarb simple syrup.
400g rhubarb (the pinkest you can find)
250g caster sugar
Cut the rhubarb into short 2cm pieces and add to a large container (a 1 litre jar is perfect). Add the sugar and the gin, seal and give the jar a gentle shake. Pop the jar in a dark cool area and set aside for a week or two until the gin has turned a fabulously pink colour. Strain the gin through cheese cloth or a fine mesh sieve and bottle.
75ml rhubarb gin
25ml lime juice
15ml rhubarb simple syrup (recipe below)
Add all the ingredients to a cocktail shaker full of ice and shake for a good 30 seconds until the shaker is getting too cold to hold. Strain into a martini glass and serve.
Rhubarb Simple Syrup
200g caster sugar
200g rhubarb, cut into 2cm pieces
Place all of the ingredients into a saucepan and bring to a boil before reducing the heat to low and cook for about 15-20 minutes. Pour the mixture through a fine mesh strainer to remove the rhubarband refrigerate the syrup until needed.