We all need cheering up on a Monday and the thought of making Rhubarb Gin to drink at the weekend (ok Sunday) does just that for me! Ridiculously pink and tasting fresh and springlike this makes for a fabulously different gin and tonic or a twist on a spritz when topped with Prosecco (or soda water if you are feeling more virtuous or have to drive). My favourite way to use it though is in a rhubarb martini. I mix equal parts of the rhubarb gin and juices from roasted rhubarb (see TIPS below) and serve it over ice sharpened with a little lemon juice to taste – I use a good squeeze per glass. I then eat the roasted rhubarb the next day with yoghurt and granola. So really you can argue that making rhubarb gin is an essential part of your healthy eating regime! But should you prefer not to roast rhubarb or want to make a few rhubarb martinis you can use the rhubarb syrup recipe (again see TIPS below) as a substitute, again using lemon juice when mixing to taste.
Rhubarb Gin
