This is a simple and also quite sophisticated way of capturing the fresh tang of rhubarb in a bottle. It's lovely to sip on its own, for a G+T with a difference, or as an addition to a cocktail for a bit of fun.
250g rhubarb (the pinker the better) chopped into 1.5cm pieces
120g granulated sugar
1. Put the fruit in the jar and completely cover with gin. Store in a cool, dark place for 1 week.
2. Strain the liquid through a muslin, preserving the liquid. Pour it, with the sugar, back into the bottle. A funnel might be useful. Shake the bottle every day until the sugar is dissolved.
3. Your gin is ready to enjoy, just add ice and tonic!
Store in a cool, dark place, and drink within the year.
Recipes taken from DO PRESERVE.