Rhubarb gin recipe
 For this rhubarb-infused gin you will need to use bright pink, early forced rhubarb and allow at least 1 week after making before drinking. This gives the gin a beautiful pink colour and fresh, sweet rhubarb flavour. Add a few slices of fresh ginger, ½ vanilla pod or perhaps a star anise or a few strips blood orange zest if you want a more aromatic flavour. 500g/1lb 2oz forced rhubarb (trimmed weight), washed and cut into 5mm/¼in thick slices250g/9oz caster sugar500ml/18fl oz dry gin 500g/1lb 2oz forced rhubarb (trimmed weight), washed and cut into 5mm/¼in thick slices 250g/9oz caster sugar 500ml/18fl oz dry gin ½ vanilla pod, split in half4–5 slices fresh root ginger2 star anise1 blood orange, pared zest only ½ vanilla pod, split in half 4–5 slices fresh root ginger 2 star anise 1 blood orange, pared zest only Method Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Stir well to combine and thoroughly coat the rhubarb slices in sugar. Add the vanilla, ginger, star anise or orange zest, if using, cover with a lid and set aside at room temperature for 12 hours or overnight, shaking the jar from time to time. During this time the sugar will dissolve and draw out sticky pink juice from the rhubarb.Pour the gin into the jar, stir well to combine with the rhubarb, cover and set aside for at least 1 week and up to 1 month, giving the jar a shake every day to draw out as much flavour from the rhubarb as possible.Strain the gin through a fine mesh sieve into a jug and decant into clean bottles. Serve over ice in tall glasses and topped up with either soda or tonic water and a slice of lime or blood orange. Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Stir well to combine and thoroughly coat the rhubarb slices in sugar. Add the vanilla, ginger, star anise or orange zest, if using, cover with a lid and set aside at room temperature for 12 hours or overnight, shaking the jar from time to time. During this time the sugar will dissolve and draw out sticky pink juice from the rhubarb. Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Stir well to combine and thoroughly coat the rhubarb slices in sugar. Add the vanilla, ginger, star anise or orange zest, if using, cover with a lid and set aside at room temperature for 12 hours or overnight, shaking the jar from time to time. During this time the sugar will dissolve and draw out sticky pink juice from the rhubarb. Pour the gin into the jar, stir well to combine with the rhubarb, cover and set aside for at least 1 week and up to 1 month, giving the jar a shake every day to draw out as much flavour from the rhubarb as possible. Pour the gin into the jar, stir well to combine with the rhubarb, cover and set aside for at least 1 week and up to 1 month, giving the jar a shake every day to draw out as much flavour from the rhubarb as possible. Strain the gin through a fine mesh sieve into a jug and decant into clean bottles. Serve over ice in tall glasses and topped up with either soda or tonic water and a slice of lime or blood orange. Strain the gin through a fine mesh sieve into a jug and decant into clean bottles. Serve over ice in tall glasses and topped up with either soda or tonic water and a slice of lime or blood orange.