rhubarb and ginger gin recipe fi

Homemade Rhubarb Ginger Gin Recipe

This is a quick and easy recipe for Rhubarb and Ginger.  The ingredients are simple, the instructions are easy and you can make this Rhubarb Ginger Gin in very little time.   This was the first fruit gin that we ever made and it’s so easy we keep making it.    Rhubarb and Ginger flavoured gin is easy to make, and the best thing about making it yourself is that you’ll get to control the level of sweetness and sourness.  Shop bought Rhubarb and Ginger gin tends to, for me, have quite high levels of sweetness and so, as I prefer a somewhat sourer taste, this is a great way to experiment.   Rhubarb has a great acidity that works well with the gin and the ginger adds a heat that is both pleasant and warming.  Welcome to our Rhubarb Ginger Gin Recipe!

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You can make this Rhubarb and Ginger Gin at any time of the year – so long as you can get hold of Rhubarb!    If you’re growing your own rhubarb – read our guide to growing rhubarb here – then you’ll be harvesting your rhubarb no later than late summer.  So using homegrown rhubarb for this rhubarb and ginger gin recipe means that you’ll be drinking your own fruit gin about 4 weeks later! 

Rhubarb Ginger Gin Ingredients

I’ve shown the ingredients based on using 1 litre of gin.  This makes a good strong punchy Rhubarb and Ginger Gin.  To make smaller amounts, I’ve detailed the relevant amount of ingredients by specific millilitres measurements below the ingredients for Rhubarb and Ginger Gin.

  • 1 litre of Gin** (use a plain, non-flavoured gin)
  • 1.35 kilos of Rhubarb
  • 110 g of Ginger.  Washed, but not peeled.
  • 500g of caster sugar*
rhubarb and ginger gin ingredients

To make different amounts of Rhubarb and Ginger Gin here are the relevant ingredients per 100ml of Gin.

  • 100 ml Gin / 135 g Rhubarb / 11g of Ginger / 50g of caster sugar
  • 500ml Gin / 660g Rhubarb  / 54g of  Ginger / 250g caster sugar

* you can use ordinary white sugar in place of caster sugar, it may take more stirring and also longer to dissolve.  You should not use any type of brown sugar, it will give you a distinctly different taste.

** don’t use an expensive botanical gin, as your rhubarb and ginger will compete with the botanicals. 

Equipment you’ll need to make Rhubarb and Ginger Gin

You’ll find details of this equipment in our kitchen essentials list here.

  • A chopping board
  • A chef’s knife
  • A colander to drain excess water after washing
  • A large jar with a lid – Kilner jars are great – basically capable of holding twice the volume of gin that you’re starting with
  • A sieve to strain the rhubarb and ginger when your gin is ready
  • A bottle to store the final product in (these sloe gin bottles are fabulous)

How to Make Rhubarb and Ginger Gin

Wash and slice the rhubarb into 3-centimetre lengths. 

Wash and then thickly slice the ginger there’s no need to peel the ginger.

This is a quick and easy recipe for Rhubarb and Ginger.  The ingredients are simple, the instructions are easy and you can make this Rhubarb Ginger Gin in very little time.   This was the first fruit gin that we ever made and it's so easy we keep making it.    Rhubarb and Ginger flavoured gin is easy to make, and the best thing about making it yourself is that you’ll get to control the level of sweetness and sourness.  Shop bought Rhubarb and Ginger gin tends to, for me, have quite high levels of sweetness and so, as I prefer a somewhat sourer taste, this is a great way to experiment.   Rhubarb has a great acidity that works well with the gin and the ginger adds a heat that is both pleasant and warming.  Welcome to our Rhubarb Ginger Gin Recipe! You can make this Rhubarb and Ginger Gin at any time of the year – so long as you can get hold of Rhubarb!    If you’re growing your own rhubarb – read our guide to growing rhubarb here – then you’ll be harvesting your rhubarb no later than late summer.  So using homegrown rhubarb for this rhubarb and ginger gin recipe means that you’ll be drinking your own fruit gin about 4 weeks later!  Rhubarb Ginger Gin Ingredients I’ve shown the ingredients based on using 1 litre of gin.  This makes a good strong punchy Rhubarb and Ginger Gin.  To make smaller amounts, I’ve detailed the relevant amount of ingredients by specific millilitres measurements below the ingredients for Rhubarb and Ginger Gin. 1 litre of Gin** (use a plain, non-flavoured gin)1.35 kilos of Rhubarb110 g of Ginger.  Washed, but not peeled.500g of caster sugar* To make different amounts of Rhubarb and Ginger Gin here are the relevant ingredients per 100ml of Gin. 100 ml Gin / 135 g Rhubarb / 11g of Ginger / 50g of caster sugar500ml Gin / 660g Rhubarb  / 54g of  Ginger / 250g caster sugar * you can use ordinary white sugar in place of caster sugar, it may take more stirring and also longer to dissolve.  You should not use any type of brown sugar, it will give you a distinctly different taste. ** don’t use an expensive botanical gin, as your rhubarb and ginger will compete with the botanicals.  Equipment you’ll need to make Rhubarb and Ginger Gin You’ll find details of this equipment in our kitchen essentials list here. A chopping boardA chef’s knifeA colander to drain excess water after washingA large jar with a lid – Kilner jars are great – basically capable of holding twice the volume of gin that you’re starting withA sieve to strain the rhubarb and ginger when your gin is readyA bottle to store the final product in (these sloe gin bottles are fabulous) How to Make Rhubarb and Ginger Gin Wash and slice the rhubarb into 3-centimetre lengths.  Wash and then thickly slice the ginger there’s no need to peel the ginger. Add the rhubarb and ginger to a large sterilized glass jar with a sealable top or lid on it.  The size of the jar that you’ll need depends on how much gin you’re making.  Note that this is not how you’ll serve it, this is the jar that you’ll simply be using while the rhubarb and ginger infuse into the gin.  As an example, if you’re using a recipe with 1 litre of gin, then your jar will need to be capable of holding about 2 litres.  (There’s more here on how to sterilize your glass jar in our jam making guide) Add the sugar to the jar pour in the gin and shake well.  Put in a dark, dry, cool cupboard.   The cupboard should be cool, not humid.  Don’t put it in a location where it's next to any heating. Shake once every 2 days to continue to mix it up. Your gin will be ready to drink in a month.  How to Serve Rhubarb and Ginger Gin One of the benefits of making your own rhubarb and ginger gin is that you can drink it on its own.  That’s right no tonic is needed.  Just add a few ice cubes to a glass, pour in your gin and off you go. For something a little different serve with one ice cube, a measure of your gin and top the glass up with prosecco or cava for a fabulous twist on a Kir cocktail. FAQ’s on Rhubarb and Ginger Gin Got questions about our rhubarb and ginger gin recipe?  Check out our frequently asked questions about rhubarb and ginger gin, or ask us in the comments. How long does Rhubarb and Ginger Gin last? We suspect you’ll drink it long before it goes past its before date.   However homemade rhubarb and ginger gin will last for about a year.  After that point then it's likely to still taste the same, but the colour is likely to change. How should I store Rhubarb and Ginger Gin? Rhubarb and Ginger gin should be stored in a cool dry place once it's made.  Pop it in the cupboard with your other drinks.  There’s no need to keep it in the fridge unless you want it chilled and ready to drink.  Rhubarb and ginger gin can also be stored in the freezer.  It won’t freeze, as gin doesn’t freeze until about -25 Celsius, which is beyond the capabilities of most home freezers!  It will, however, be nice and cold! How should I drink rhubarb and ginger gin? You can drink it as it is.  At room temperature, chilled or fresh from the freezer.  Add cava or prosecco to it if you want to try a twist on a Kir cocktail.  Try it over ice.  Can I use frozen rhubarb in rhubarb and ginger gin? Absolutely.  You can use fresh or frozen rhubarb in this rhubarb and ginger recipe. Does it matter what colour the rhubarb is in my rhubarb and ginger gin? It doesn’t matter what colour rhubarb you use to make rhubarb and ginger gin.  The pinker the rhubarb you use, the pinker the colour of the finished gin. Can I use the gin-soaked Rhubarb in anything else? Oh yes.  How about separating out the pieces of rhubarb – put it on a plastic chopping board and into the freezer.  Voila, semi-frozen rhubarb to add as chilling cubes of gin-soaked rhubarb in your rhubarb and ginger gin.  Or as a fabulous addition to a glass of cava or prosecco.    Or drain off the excess gin through a strainer (don’t squeeze it) into the finished gin bottle and then set aside your gin-soaked rhubarb (and ginger) for a boozy take on a rhubarb crumble? Enjoy these other Rhubarb recipes from Lets Grow Cook Rhubarb and apple crumble Final Words on Rhubarb and Ginger Gin Once you’ve made your own Rhubarb and Ginger gin, you won’t be satisfied with shop-bought flavoured gins, we guarantee it.   Try experimenting and adding to the flavours.  Like ginger, whack more in.  Don’t like ginger, take it out.   We think you’ll find this rhubarb and ginger gin so Moorish that you’ll be finished it before too long and you’ll be making more – even making it as gifts for friends!  Let us know how you get on!

Add the rhubarb and ginger to a large sterilized glass jar with a sealable top or lid on it.  The size of the jar that you’ll need depends on how much gin you’re making.  Note that this is not how you’ll serve it, this is the jar that you’ll simply be using while the rhubarb and ginger infuse into the gin.  As an example, if you’re using a recipe with 1 litre of gin, then your jar will need to be capable of holding about 2 litres.  (There’s more here on how to sterilize your glass jar in our jam making guide)

Add the sugar to the jar pour in the gin and shake well. 

rhubarb and ginger in kilner jar

Put in a dark, dry, cool cupboard.   The cupboard should be cool, not humid.  Don’t put it in a location where it’s next to any heating.

Shake once every 2 days to continue to mix it up.

Your gin will be ready to drink in a month. 

How to Serve Rhubarb and Ginger Gin

One of the benefits of making your own rhubarb and ginger gin is that you can drink it on its own.  That’s right no tonic is needed.  Just add a few ice cubes to a glass, pour in your gin and off you go.

You can make this Rhubarb and Ginger Gin at any time of the year – so long as you can get hold of Rhubarb! If you’re growing your own rhubarb – read our guide to growing rhubarb here – then you’ll be harvesting your rhubarb no later than late summer. So using homegrown rhubarb for this rhubarb and ginger gin recipe means that you’ll be drinking your own fruit gin about 4 weeks later! Rhubarb Ginger Gin Ingredients I’ve shown the ingredients based on using 1 litre of gin. This makes a good strong punchy Rhubarb and Ginger Gin. To make smaller amounts, I’ve detailed the relevant amount of ingredients by specific millilitres measurements below the ingredients for Rhubarb and Ginger Gin. • 1 litre of Gin** (use a plain, non-flavoured gin) • 1.35 kilos of Rhubarb • 110 g of Ginger. Washed, but not peeled. • 500g of caster sugar* To make different amounts of Rhubarb and Ginger Gin here are the relevant ingredients per 100ml of Gin. 100 ml Gin / 135 g Rhubarb / 11g of Ginger / 50g of caster sugar 500ml Gin / 660g Rhubarb / 54g of Ginger / 250g caster sugar * you can use ordinary white sugar in place of caster sugar, it may take more stirring and also longer to dissolve. You should not use any type of brown sugar, it will give you a distinctly different taste. ** don’t use an expensive botanical gin, as your rhubarb and ginger will compete with the botanicals. Equipment you’ll need to make Rhubarb and Ginger Gin You’ll find details of this equipment in our kitchen essentials list here. • A chopping board • A chef’s knife • A colander to drain excess water after washing • A large jar with a lid – Kilner jars are great – basically capable of holding twice the volume of gin that you’re starting with • A sieve to strain the rhubarb and ginger when your gin is ready • A bottle to store the final product in (these sloe gin bottles are fabulous) How to Make Rhubarb and Ginger Gin Wash and slice the rhubarb into 3-centimetre lengths. Wash and then thickly slice the ginger there’s no need to peel the ginger. Add the rhubarb and ginger to a large sterilized glass jar with a sealable top or lid on it. The size of the jar that you’ll need depends on how much gin you’re making. Note that this is not how you’ll serve it, this is the jar that you’ll simply be using while the rhubarb and ginger infuse into the gin. As an example, if you’re using a recipe with 1 litre of gin, then your jar will need to be capable of holding about 2 litres. (There’s more here on how to sterilize your glass jar in our jam making guide) Add the sugar to the jar pour in the gin and shake well. Put in a dark, dry, cool cupboard. The cupboard should be cool, not humid. Don’t put it in a location where it's next to any heating. Shake once every 2 days to continue to mix it up. Your gin will be ready to drink in a month. How to Serve Rhubarb and Ginger Gin One of the benefits of making your own rhubarb and ginger gin is that you can drink it on its own. That’s right no tonic is needed. Just add a few ice cubes to a glass, pour in your gin and off you go. For something a little different serve with one ice cube, a measure of your gin and top the glass up with prosecco or cava for a fabulous twist on a Kir cocktail. FAQ’s on Rhubarb and Ginger Gin Got questions about our rhubarb and ginger gin recipe? Check out our frequently asked questions about rhubarb and ginger gin, or ask us in the comments. How long does Rhubarb and Ginger Gin last? We suspect you’ll drink it long before it goes past its before date. However homemade rhubarb and ginger gin will last for about a year. After that point then it's likely to still taste the same, but the colour is likely to change. How should I store Rhubarb and Ginger Gin? Rhubarb and Ginger gin should be stored in a cool dry place once it's made. Pop it in the cupboard with your other drinks. There’s no need to keep it in the fridge unless you want it chilled and ready to drink. Rhubarb and ginger gin can also be stored in the freezer. It won’t freeze, as gin doesn’t freeze until about -25 Celsius, which is beyond the capabilities of most home freezers! It will, however, be nice and cold! How should I drink rhubarb and ginger gin? You can drink it as it is. At room temperature, chilled or fresh from the freezer. Add cava or prosecco to it if you want to try a twist on a Kir cocktail. Try it over ice. Can I use frozen rhubarb in rhubarb and ginger gin? Absolutely. You can use fresh or frozen rhubarb in this rhubarb and ginger recipe. Does it matter what colour the rhubarb is in my rhubarb and ginger gin? It doesn’t matter what colour rhubarb you use to make rhubarb and ginger gin. The pinker the rhubarb you use, the pinker the colour of the finished gin. Can I use the gin-soaked Rhubarb in anything else? Oh yes. How about separating out the pieces of rhubarb – put it on a plastic chopping board and into the freezer. Voila, semi-frozen rhubarb to add as chilling cubes of gin-soaked rhubarb in your rhubarb and ginger gin. Or as a fabulous addition to a glass of cava or prosecco. Or drain off the excess gin through a strainer (don’t squeeze it) into the finished gin bottle and then set aside your gin-soaked rhubarb (and ginger) for a boozy take on a rhubarb crumble? Enjoy these other Rhubarb recipes from Lets Grow Cook • Rhubarb and apple crumble Final Words on Rhubarb and Ginger Gin Once you’ve made your own Rhubarb and Ginger gin, you won’t be satisfied with shop-bought flavoured gins, we guarantee it. Try experimenting and adding to the flavours. Like ginger, whack more in. Don’t like ginger, take it out. We think you’ll find this rhubarb and ginger gin so Moorish that you’ll be finished it before too long and you’ll be making more – even making it as gifts for friends! Let us know how you get on!
Rhubarb and Ginger Gin alongside homemade Blackberry Gin

For something a little different serve with one ice cube, a measure of your gin and top the glass up with prosecco or cava for a fabulous twist on a Kir cocktail.

FAQ’s on Rhubarb and Ginger Gin

Got questions about our rhubarb and ginger gin recipe?  Check out our frequently asked questions about rhubarb and ginger gin, or ask us in the comments.

How long does Rhubarb and Ginger Gin last?

We suspect you’ll drink it long before it goes past its before date.   However homemade rhubarb and ginger gin will last for about a year.  After that point then it’s likely to still taste the same, but the colour is likely to change.

How should I store Rhubarb and Ginger Gin?

Rhubarb and Ginger gin should be stored in a cool dry place once it’s made.  Pop it in the cupboard with your other drinks.  There’s no need to keep it in the fridge unless you want it chilled and ready to drink.  Rhubarb and ginger gin can also be stored in the freezer.  It won’t freeze, as gin doesn’t freeze until about -25 Celsius, which is beyond the capabilities of most home freezers!  It will, however, be nice and cold!

How should I drink rhubarb and ginger gin?

You can drink it as it is.  At room temperature, chilled or fresh from the freezer.  Add cava or prosecco to it if you want to try a twist on a Kir cocktail.  Try it over ice. 

Can I use frozen rhubarb in rhubarb and ginger gin?

Absolutely.  You can use fresh or frozen rhubarb in this rhubarb and ginger recipe.

Does it matter what colour the rhubarb is in my rhubarb and ginger gin?

It doesn’t matter what colour rhubarb you use to make rhubarb and ginger gin.  The pinker the rhubarb you use, the pinker the colour of the finished gin.

Can I use the gin-soaked Rhubarb in anything else?

Oh yes.  How about separating out the pieces of rhubarb – put it on a plastic chopping board and into the freezer.  Voila, semi-frozen rhubarb to add as chilling cubes of gin-soaked rhubarb in your rhubarb and ginger gin.  Or as a fabulous addition to a glass of cava or prosecco.    Or drain off the excess gin through a strainer (don’t squeeze it) into the finished gin bottle and then set aside your gin-soaked rhubarb (and ginger) for a boozy take on a rhubarb crumble?

Enjoy these other recipes from Lets Grow Cook

Final Words on Rhubarb and Ginger Gin

Once you’ve made your own Rhubarb and Ginger gin, you won’t be satisfied with shop-bought flavoured gins, we guarantee it.   Try experimenting and adding to the flavours.  Like ginger, whack more in.  Don’t like ginger, take it out.   We think you’ll find this rhubarb and ginger gin so Moorish that you’ll be finished it before too long and you’ll be making more – even making it as gifts for friends!  Let us know how you get on!

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