EARLY RHUBARB and VANILLA GIN

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The trouble with being a foodie is that you’re always looking out for new ideas – and this week Instagram came up with the goods – or at least I think they did – I have to wait for a month to see whether this latest one pans out. But truly, a combo of early Rhubarb, sugar and Gin – what could possibly go wrong? As it turns out, nothing at all!

The Instagram recipe came at an opportune moment as the beautiful Sloe gin I’d made for Christmas had vanished like the morning mist. (No, I didn’t drink it all, I just gave a ridiculous amount of it away.. and then I/we drank what little was left – it was so delicious in our Prosecco on New Year’s Eve I can hardly bear Prosecco without it now! )

This Rhubarb Gin sounds like a perfect Summer alternative, but as I say, it takes a month to make, so you’d better get started now! The skinny, pale pink stalks of early rhubarb won’t last forever either, so sooner rather than later is my advice.

EQUIPMENT:

  • A sterilized 1 litre Kilner jar (or two 500ml, or whatever you’ve got)

INGREDIENTS:

  • 500g of very young or Champagne Rhubarb (that’s just what it’s called), washed and chopped
  • 200g golden caster sugar
  • 1 litre bottle of Gin – the best you can afford
  • 1 teaspoon of Vanilla extract (optional)

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METHOD:

  • Wash, dry and chop the rhubarb, discard the leaves.

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  • Put the rhubarb into the Kilner jar – it should fill it about 2/3rd full

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  • Add the sugar.

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  • Add the gin until the jar is full but not over flowing.
  • Close the lid carefully and give it an experimental shake to make sure it’s properly sealed.
  • After a month, strain it through a jelly bag or a piece of muslin into a jug,(I used paper coffee filters and strained it twice) then decant it into your chosen bottles.

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  • It will be a delicate pink shade – taste it for sweetness and add some simple sugar syrup If you think you’d like it sweeter.
  • Serve with Prosecco, or with Elderflower Tonic and ice for a long summer drink.

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NOTES:

  • The recipe above was looking so good that I bought some more rhubarb to try a variation – Rhubarb and Ginger Gin – a favourite combination of mine.
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I just chopped up some fresh ginger, and grated a little more and added it to the mix

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Rhubarb and Ginger – a match made in heaven – let’s wait and see what it’s like..

 

 

 

 

 

 

 

 

About

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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