There is nothing like Spring sunshine and blossom on the trees to lift the spirits. Spring foods like asparagus and Jersey royal potatoes are so delicious but to my mind, the most vibrant of all Spring foods growing in my garden, is rhubarb.
Whilst in the cookery school we have been busy making scrummy rhubarb and custard crumble pots at home I have been inspired to make a batch of beautiful, pink-hued, rhubarb gin in anticipation of happy evenings with friends and warm Summer days to come.
Even better, this is a recipe that takes moments to make and then you can just sit back and wait for the magic to happen. Now all that there is left to do is to enjoy a glass of last year’s brew!
Rhubarb Gin Recipe
800g rhubarb (try and find the pinkest stalks you can)
400g white caster sugar
Wash the rhubarb and chop it into roughly 2cm sized pieces (discarding the leaves). Fill a large jar with the rhubarb, sugar and gin. Seal the jar and gently agitate until the sugar is dissolved and then leave somewhere cool for about a month before straining the mixture through a muslin cloth and bottling.