This weekend I started some rhubarb gin.

I had 777g of washed, chopped rhubarb (this actually isn’t from my plants, it’s from Dionne’s massive plants!), I added 350g of sugar and then covered with 900ml gin*.It’s in a dark cupboard, and I’ll give it a shake every day until the sugar dissolves and leave it for about 6 weeks.

*A note about the gin. Use a decent one that is at least 40% ABV, it does matter, don’t use a rubbish gin. It doesn’t have to be expensive, Morrisons and Sainsburys both do decent affordable gins with a decent ABV.