Easy to Make Pink Rhubarb Gin Recipe (2024)

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How to make homemade rhubarb gin! This lovely pink rhubarb gin recipe uses just three simple ingredients and easy-to-follow instructions. Enjoy the gin neat, in rhubarb gin and tonics, or in gin-based co*cktails.

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Rhubarb is cheerfully making a comeback as a popular crop for the kitchen. If you have space, I highly recommend growing your own. It’s easy and like most crops, when you look away from the supermarket shelves, there’s a huge variety available.

You can grow rhubarb from seed but they rarely grow true. The easiest way is to plant crowns which is the root of the plant that survives over winter. The best time to plant rhubarb crowns is from November to December when they are dormant. One of the best ways to start a rhubarb patch is to ask one of your neighbours if they’re planning on dividing their rhubarb. You dig up the mature plant in winter and using a spade, chop the crown into quarters. Take one of these chunks and pop it into the ground with some compost or well-rotted manure.

Growing Rhubarb Takes Time

It’s important not to harvest any of the rhubarb stems in the first year as the crowns need time to establish. Harvesting them prematurely will result in weak plants and could kill them off. If you like your rhubarb, then I’m afraid the first year is a bit of a tease – but it’s definitely worth the wait. Cut off any flowers that appear and after a few years, you should have a plant that will reward you with a plentiful supply of stems each spring.

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Rhubarb is a perennial and requires very little in the way of maintenance. Each autumn I mulch the plants with a decent pile of organic matter such as compost or well-rotted manure and leave them tucked up in their winter bed until the following spring.

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Make Rhubarb Gin With Pink Stems

In the UK, forced Rhubarb, which provides early, delicate pink stems, is famously produced in large dark barns within a nine-square-mile area of Yorkshire, commonly known as the Rhubarb Triangle. At one point, this area produced 90% of the world’s forced rhubarb. Production declined following the end of World War 2, as a rationed-out British public lost the taste for rhubarb – a crop that served them so well during the war – for more exotic fruits and vegetables that had become more accessible.

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You can produce your own forced rhubarb if you have established rhubarb plants in your garden. To do this you can buy beautiful bespoke terracotta pots. However, they are not necessary and you will get the same result by placing an upended bin or pot over the plant in winter and leaving it in place until the following February.

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Popular Rhubarb Varieties

If you love these tart crimson stems, and if you have space, you could plant a few different varieties and enjoy an extended period of harvest. Timperley Early is one of the earliest varieties to grow – a popular choice for forcing too. Livingston is certainly a variety to consider as a late cropping treat as it produces its stalks in the autumn.

Do not cut rhubarb stalks as this can encourage rot. Instead, grab hold of each one near the base and give it a pull. It gives a delightful ‘pop’. And never take more than half of the plant’s stalks at any one point as the other half will provide full leaves and enable the plant to feed the roots and develop next year’s crop. Don’t be tempted by the leaves of rhubarb. Despite their incredibly lush quality, they are toxic with oxalic acid. Cut them off and add them to the compost pile.

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Using Rhubarb in Recipes

When it comes to using rhubarb in the kitchen, you won’t go far wrong with simply stewing or poaching the stems and serving them up with a generous dollop of ice cream or custard. It’s certainly a favourite way of enjoying the homegrown rhubarb in our house.

And hit it up with some flavour too. Orange, vanilla, pear, coconut, almond, ginger, strawberry and lemon all work well with rhubarb. However, If you like a drop of gin and fancy creating a bottle of your own to share with friends, I’ve discovered an easy and incredibly delicious way to use some of that rhubarb up and create what I believe will be your new favourite tipple.

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Sweet & Mellow Rhubarb Gin Recipe

After 4 weeks, the rhubarb gin is ready. The liquor will be clear and a beautiful pink in colour but you can strain it through muslin if you want even more clarity. It looks fantastic poured into small glass bottles and would make a lovely gift to give to a family member or friend.

The juice from the rhubarb along with the sugar makes for a sweet and mellow taste and I’ve found it easy to enjoy poured straight over ice. Or you could make for a longer drink by adding soda water or your favourite tonic. However, for an extra special summer occasion, top up your homemade rhubarb gin with chilled prosecco. Cheers.

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More Rhubarb Inspiration

  • Rhubarb Wine Recipe
  • Easy Blackberry Gin Recipe
  • How to Make Rhubarb Soap

Easy to Make Pink Rhubarb Gin Recipe (9)

Easy Pink Rhubarb Gin Recipe

Richard Chivers for Lovely Greens

There are a number of ways to make rhubarb gin but this recipe is one of the easiest. One important tip is to choose a good quality gin. I suggest you don’t use one with strong botanicals to ensure the taste of the rhubarb is maximized.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Drinks

Cuisine American

Servings 28 shots

Calories 63 kcal


  • 1 Kg Rhubarb (2.2 lbs or about cups)
  • 1 L Gin (About cups, and no need for a premium brand, but not one with complex botanicals)
  • 400 g white sugar (2 cups)


  • Remove the leaves, wash and trim the rhubarb stalks.

  • Cut the stems into 3cm pieces and put them in a large jar with the sugar.

  • Seal the lid and give the rhubarb and sugar a good shake to thoroughly combine. Leave overnight.

  • After 24hrs, the sugar will have drawn out a lot of juice from the rhubarb. Add the gin, seal the jar, and give it another good shake. Leave for 4 weeks giving the jar an occasional shake.

  • After four weeks, the rhubarb gin is ready. The liquor will be clear and a beautiful pink in color but you can strain it through muslin if you want even more clarity. The rhubarb pieces can be eaten, but watch out, they will be boozy.

  • Bottle in clean and sterilized glass bottles and use within six months.


Calories: 63kcal

Keyword blackberry, gin, preserving

Tried this recipe?Let us know how it was!

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Richard Chivers is passionate about growing fruit and vegetables on his family allotment garden. His blog, Sharpen your Spades aims to inspire anyone to pull on their wellies and join in the movement to grow their own.

Easy to Make Pink Rhubarb Gin Recipe (2024)


Easy to Make Pink Rhubarb Gin Recipe? ›

Some thin slices of beetroot will add a great pink colour to your rhubarb, without bringing any strong flavour to the pan. It makes it look like the early bright pink forced rhubarb. You can add a little spice into the pan too if you fancy.

How do you make pink rhubarb? ›

Some thin slices of beetroot will add a great pink colour to your rhubarb, without bringing any strong flavour to the pan. It makes it look like the early bright pink forced rhubarb. You can add a little spice into the pan too if you fancy.

How do you make pink gin at home? ›

All you need is a bottle of Sipsmith London Dry Gin, a heaping pile of sloe berries (if you struggle to forage in your area, they're often sold online), and a large, sealable glass jar. After infusing for several months, add a dose of simple syrup to sweeten, and voila: you've got homemade pink gin to be proud of.

Why is my rhubarb gin not pink? ›

London Dry gin is distilled with botanicals, otherwise flavouring is added after distillation. If your rhubarb is pink, the Rhubarb Gin will be pink. Green rhubarb gives the same flavour but a more amber colour.

What's the best mixer for rhubarb gin? ›

For those of you that aren't fond of tonic, we often get asked what to serve Rhubarb or Pink Gin with. If someone likes ginger in general, then a Rhubarb Gin mixer we always suggest is Ginger Ale, or Ginger Beer if you want to up the spiciness.

What is forced pink rhubarb? ›

When grown outside, rhubarb is in season during the summer months. Forcing rhubarb means it can be available earlier, between January and March. This growing technique also preserves the rich pink colour, and fresh, sweet taste, so that the rhubarb isn't too tart.

What is pink rhubarb? ›

Description: Pink Blossom is a new Rhubarb variety that produces extemely sweet tasty fruits that have pink, red or green leaf stalks. As you can probably tell from the name, attractive pink blossom appears during the early spring and stunning larger green foliage.

How to make the best pink gin? ›

Combine gin, triple sec, single cream and rose syrup in a co*cktail shaker, with ice and shake vigorously. Strain into a chilled martini glass and garnish with dried rose petals. A Pink Gin and Prosecco co*cktail - fizzy, fruity and fabulous!

What ingredient makes pink gin pink? ›

The pink color in this spirit derives from infusion of red and pink produce, spices, or bitters – or even added coloring and sweeteners. Popular ingredients like strawberries, raspberries, rhubarb, grape skins, rose petals, and red currents, can add color as well as fragrance and flavor to a pink gin.

What turns gin into pink gin? ›

Pink gin was historically used to refer to a co*cktail made fashionable in England in the mid-19th century, consisting of Plymouth gin and a dash of Angostura bitters, a dark red bitters that makes the whole drink pinkish.

Can rhubarb gin go off? ›

It's very unlikely that your gin will go off unless it's been stored somewhere that has made it get too warm, the seal has been broken, or the opened bottle has been left so long between drinks that the gin has oxidised.

Do you put tonic or soda water in pink gin? ›

METHOD. Fill a large wine glass with ice, mix in the Gordon's Pink with tonic water, and garnish with wedges of fresh strawberries. If tonic isn't your thing then try with chilled lemonade.

Is rhubarb gin pink gin? ›

Our Yorkshire rhubarb gin boasts a delightful 42% ABV, blending our traditional coastal ingredients with Yorkshire's finest rhubarb. This vivid, pink elixir contains no artificial additives or colourings, preserving the pure essence of rhubarb.

What tonic water for rhubarb gin? ›


Always begin with your favourite gin glass and plenty of ice. Pour 50ml of Penrhos Rhubarb over the ice so the ice chills the gin. Top up with an Indian Tonic and garnish with a slice of orange.

What juice is best with gin? ›

You can't go wrong with a juniper-forward London dry gin, which works with nearly any juice you can source, from lemon and lime to orange and grapefruit. Softer gins can work great, too, but depending on their botanical makeup, they may pair better with sweeter OJ or more sour grapefruit.

How do I get my rhubarb to turn red? ›

But if the soil pH dropped from growing rhubarb without removing its debris, then perhaps a shot of ash and some eggshells are all you need to turn your rhubarb red again. It might become something you need to do each fall or spring, depending on your average natural soil pH.

What chemical makes rhubarb red? ›

The colour results from the presence of anthocyanins, and varies according to both rhubarb variety and production technique. The colour is not related to its suitability for cooking.

Is pink rhubarb sweeter than green? ›

Rhubarb varieties are classified as red, green, or speckled (pink). Most people prefer the red stalked types, although the green ones are generally more productive. Red stemmed types are not necessarily sweeter because color and sweetness are not always related.

What's the difference between green and pink rhubarb? ›

It is sometimes believed that red or pink-stemmed rhubarb is sweeter and more tender than green rhubarb. However, whichever rhubarb variety you choose to grow, you can be sure that they will all have a tart taste and require some sugar to sweeten.

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