So, If I am forced into doing something, I probably won't do a very good job of it. Thankfully I am not Rhubarb and unfortunately I am not a natural writer, trying to 'force' fun into these blurbs...
Anyway, I love rhubarb. Jam, Pie, Sweets, with Custard, with Ginger, with Vanilla. On its own, dipped in sugar, raw, stewed or baked. I like it.
I also love Gin. And Ginger. So this is a great thing to make. Forced Rhubarb in in Season in the UK at the moment so what better time to pour some joy into your face!
It is so important that you properly sterilise your jars for any sort of preserving. You really don't want your things to spoil in the dark while they're sleeping, the flavour gets completely ruined.
Ingredients
600g Rhubarb
200g Caster Sugar
1 Jar of Stem Ginger in Syrup
1Ltr Gin
Method
1. Sterilise and dry the jar you want to store the gin in. I used Kilner jars, or the alternatives from my corner shop, that have the rubber seal and hinge joints
2. Top and tail the rhubarb then slice into neat little strips, add to the jar
3. Add the sugar and then the syrup from the jar of ginger. You can then eat the ginger or use it in another recipe?
4. Pour over the gin and seal
5. You will need to shake it everyday until the sugar had fully dissolved, this could take up to a week
6. Then put it to bed for another couple of weeks for the flavour to develop
7. Strain and devour!
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