Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the rhubarb chunks, sugar and gin in a glass jar with a lid. Seal and give the jar a good shake. Store in a cool, dark place for four weeks.
Taste regularly and, when you’re happy (add some sugar syrup for a sweeter result), strain out the rhubarb – save the boozy fruit for compote or swirling into ice cream. Rhubarb gin is delicious neat over ice, or use in G&Ts, sours and negronis.