A Post from the Past : Rhubarb Gin
I thought I'd start wandering down memory lane and look back at my old blog posts. I started ForkingMad over 12 years ago.
Looking back at past posts
Title: Rhubarb Gin
With an abundance of Rhubarb in the garden it was clear I needed to start using these pink spears of sourness. The traditional ideas revolve around jams, chutneys or pies. I am a bit of a gin fan so thought it would be fun to infuse the taste of the rhubarb into my drink of choice.
The process was very straight forward, and the results were most agreeable!
I used equal parts gin to rhubarb. In this case 750ml of good gin (I used a fabulous Edinburgh Gin) and 750g of rhubarb.
- Wash the rhubarb carefully and peel away the first layer of the stalks. No need to use a knife; simply start at an end and tear downwards the length of the stalk. Cut the stalks into small chunks.
- Pour the gin into a large saucepan and heat the alcohol until it is just starting to boil.
- Now put all the rhubarb pieces in the pan and return to a simmer for 5 minutes. Do not boil vigorously at this point.
- Remove from the heat, cover and leave it to stand for around 12 hours. Strain the contents of the pan with a fine sieve and decant the liquid into a bottle.
Now grab yourself a glass, add some ice, rhubarb gin, and tonic. Enjoy!
How can I describe the taste?
As you would expect, it has a sharp, sour taste. Each mouthful will deliver a definite rhubarb flavour and a cheek-clenching reaction as it passes your tongue. There's a definite green taste, fresh and crisp. Once swallowed let the flavours develop further in your mouth and savour the lingering sharpness.
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