I have a secret recipe that blends textures and flavors seamlessly. I use roughly chopped fresh rhubarb, quality gin, granulated sugar, and the zest and juice of a lemon. Optional strawberries lend an enticing blush. This rhubarb gin offers a playful burst of freshness that makes you curious to know more.

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I recently stumbled upon an idea that totally blew my mind: an easy to make pink rhubarb gin recipe that not only looks amazing but tastes even better. I used about 500g of fresh, roughly chopped rhubarb (around 6 to 8 stalks) with 750ml of quality gin, 150g of granulated sugar and the zest and juice of 1 lemon.

If you’re up for that extra burst of vibrant colour, you can add 100g of hulled and sliced strawberries. This recipe reminded me of other cool recipes like rhubarb simple syrup cocktails and even gin and tonic twists using rhubarb.

Every step feels fun and experimental, like I was making my own homemade liquor masterpiece. The technique might seem a bit unconventional but trust me, the end result is a unique twist on rhubarb juice concentrate and liqueur recipes that will impress anyone.

Enjoy the journey of mixing flavors and creating something extraordinary!

Why I Like this Recipe

I really love this recipe for several reasons. First, it’s super easy to follow and doesn’t require fancy skills. I love how the tangy rhubarb mixed with the sweet sugar and bright lemon really pops in flavor. I also dig how adding a few strawberries gives it that awesome pink hue that makes it look extra fun in a glass. And finally, I enjoy that it’s so versatile – I can sip it neat or use it as a cool base for cocktails.

This pink rhubarb gin recipe is pretty simple to make. All you gotta do is chop up about 500g of fresh rhubarb (and if you want a deeper pink color, toss in 100g of sliced strawberries), then put it in a clean jar with 150g of sugar, the zest, and juice of one lemon. Next, pour in 750ml of a good quality gin until all the fruit is covered, give everything a good stir so the sugar mixes well, then seal up the jar. You leave it in a cool dark place for about 3 to 5 days, shaking it a little bit once or twice each day. After a few days, strain out the fruit pieces with a sieve or cheesecloth and pour the clear liquid into a clean bottle. Now your pink rhubarb gin is ready to enjoy or use as a cocktail base. Just make sure to store it in a cool dark spot and use it within a few months to keep the flavor at its best.

Ingredients

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Fresh rhubarb: It offers natural fibre, a tart flavor, and helps stimulate healthy digestion.
Quality gin: It provides aromatic botanicals, a crisp spirit, and layers complexity into every sip.
Granulated sugar: It adds a perfect sweet balance, enhancing the sour lemon and rhubarb notes.
Lemon zest and juice: They deliver a bright sour note with refreshing vitamin C power.
Strawberries: Optional ingredient lending extra pink hue, fibre, and vitamins for added flair.
Together, these ingredients deliver a refreshing cocktail balancing tartness, sweetness, and botanical notes superbly.
Mix well, let flavors meld, and serve chilled for maximum enjoyment.

Ingredient Quantities

500g fresh rhubarb, roughly chopped (around 6 – 8 stalks)

750ml quality gin

150g granulated sugar

Zest and juice of 1 lemon

Optional: 100g strawberries, hulled and sliced for an extra pink colour

How to Make this

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1. First, put the roughly chopped rhubarb into a clean jar along with those optional sliced strawberries if you want a deeper pink hue.

2. Next, add the granulated sugar straight into the jar with the fruit.

3. Sprinkle in the lemon zest and squeeze in the juice from one lemon.

4. Now, pour in the gin over all the ingredients making sure they are fully covered.

5. Give everything a good stir so that the sugar gets mixed in evenly.

6. Seal up the jar tight and leave it in a cool, dark place for about 3 to 5 days. Shake it gently once or twice a day.

7. After your gin has infused, strain the mixture using a fine sieve or cheesecloth to remove the fruit pieces.

8. Pour the clear liquid into a clean bottle and discard the solids.

9. Your pink rhubarb gin is now ready to be enjoyed on its own or used as a cocktail base.

10. Remember to store it in a cool, dark spot and use it up within a few months for the best flavour.

Equipment Needed

1. A clean jar with a sealable lid
2. A cutting board and a sharp knife for chopping the rhubarb (and strawberries, if using)
3. A zester or a fine grater for the lemon zest and a citrus juicer or reamer for the lemon juice
4. A measuring scale or measuring cups/spoons to portion the sugar
5. A stirring spoon or similar utensil for mixing the ingredients
6. A fine sieve or a piece of cheesecloth for straining the infused gin
7. A clean bottle for storing the final gin after straining

FAQ

How long should I let the gin infuse with the rhubarb?

Most people leave it for about 10-14 days, shaking the jar every few days to help the flavors mix. Some even wait longer for a stronger taste.

Can I use any kind of gin for this recipe?

Yeah, you can, but we recommend using a quality gin so that the flavor really stands out with the rhubarb.

Are the strawberries necessary for the pink color?

Not really, they are optional. They do help give the gin a pretty pink tone, but if you dont have them, it will still taste great.

What does the lemon add to the recipe?

The lemon zest and juice bring in a nice tang and brighten up the overall flavor, balancing the sweetness of the sugar.

Can I store the gin after infusing it?

Yep, you can store it in a sealed bottle in a cool, dark place. Just be sure to strain out the solids before you pour it into a serving container.

Easy To Make Pink Rhubarb Gin Recipe Substitutions and Variations

If you can’t find fresh rhubarb, you can use frozen rhubarb instead but keep in mind the texture might be a bit softer
Not into gin? Try a quality citrus brandy or even vodka if you’re feelin adventurous—it gives a different vibe
If granulated sugar is out, honey or agave syrup works too, though you might need to adjust the amount for sweetness
Lemon not available? Lime zest and juice is a cool substitute that adds a slightly different kick to the recipe
For that extra pink colour, if strawberries aren’t handy, raspberries or even pomegranate seeds can be a fun alternative

Pro Tips

1. Try massaging the fruit and sugar together before adding the gin – it helps the flavors get mixed up better and makes a richer taste.
2. If you want a super pink color, toss in the extra strawberries for the first couple days then remove ’em when the infusion feels right.
3. Keep your jar in a steady, cool spot outta direct sunlight; too much heat can mess with the flavours and spoil the final taste.
4. Give the jar a little shake once or twice a day, but don’t overdo it – too much shaking can break the fruit down into a mushy mess.

Easy To Make Pink Rhubarb Gin Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

239

kcal

Equipment: 1. A clean jar with a sealable lid
2. A cutting board and a sharp knife for chopping the rhubarb (and strawberries, if using)
3. A zester or a fine grater for the lemon zest and a citrus juicer or reamer for the lemon juice
4. A measuring scale or measuring cups/spoons to portion the sugar
5. A stirring spoon or similar utensil for mixing the ingredients
6. A fine sieve or a piece of cheesecloth for straining the infused gin
7. A clean bottle for storing the final gin after straining

Ingredients

500g fresh rhubarb, roughly chopped (around 6 – 8 stalks)
750ml quality gin
150g granulated sugar
Zest and juice of 1 lemon
Optional: 100g strawberries, hulled and sliced for an extra pink colour

Directions

First, put the roughly chopped rhubarb into a clean jar along with those optional sliced strawberries if you want a deeper pink hue.
Next, add the granulated sugar straight into the jar with the fruit.
Sprinkle in the lemon zest and squeeze in the juice from one lemon.
Now, pour in the gin over all the ingredients making sure they are fully covered.
Give everything a good stir so that the sugar gets mixed in evenly.
Seal up the jar tight and leave it in a cool, dark place for about 3 to 5 days. Shake it gently once or twice a day.
After your gin has infused, strain the mixture using a fine sieve or cheesecloth to remove the fruit pieces.
Pour the clear liquid into a clean bottle and discard the solids.
Your pink rhubarb gin is now ready to be enjoyed on its own or used as a cocktail base.
Remember to store it in a cool, dark spot and use it up within a few months for the best flavour.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.