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    Rhubarb & pink peppercorn gin

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    Rhubarb & pink peppercorn gin

    • Preparation time: 5 minutes + macerating and infusing

    Makes: about 850ml


    800g rhubarb, trimmed and finely sliced
    15g pink peppercorns, crushed
    300g caster sugar
    700ml gin


    1. Put the rhubarb, pink peppercorns and sugar in a large jar. Mix together well, so all the peppercorn pieces are coated in the sugar. Cover and set aside in the fridge for at least  12 hours, so the rhubarb macerates in the sugar and creates its own syrup. 

    2. When it is ready, stir in the gin and cover again. Leave in the fridge to infuse for  1-2 weeks before serving, shaking or turning the jar occasionally. Strain through a sieve, then again through a clean muslin into a sterilised bottle or two. Enjoy simply over ice or topped up with tonic water. This will keep for up to 1 month.

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    Cook’s tip: After infusing the gin, whizz the leftover rhubarb into a purée, put a spoonful into champagne flutes and top up with sparkling wine. Enjoy on the day you strain it; the fruit won’t keep any longer.


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