A Simple Rhubarb Gin Recipe by The Listed Home

Looking for a simple rhubarb gin recipe? You’re in exactly the right place.

It’s that time of year again, when gardens and allotments across the UK are starting to bloom and you might be lucky enough to already have a few rosy red stalks of rhubarb, ripe for the picking.

Rhubarb works beautifully in desserts and is forever being paired with custard — but it also works really, really well with gin! This homemade rhubarb gin recipe is super-simple to make, uses just a handful of ingredients, and turns out the prettiest blush-pink tipple you could hope to pour for a guest.

I’ve been making it for years now, and it’s become one of those little seasonal rituals I look forward to. Here’s exactly how I do it.

Why Make Your Own Rhubarb Gin?

Shop-bought rhubarb gin is lovely, but there are a few good reasons to make your own.

For one, it’s ridiculously easy — if you can boil a pan and wait a few weeks, you can make it. It’s a brilliant way to use up a glut of rhubarb from the garden or allotment (and if you grow it yourself, this is just about the cheapest way to fill your drinks trolley). And a bottle of homemade rhubarb gin, decanted into something pretty with a handwritten label, makes a gift people are genuinely delighted to receive.

Best of all, you get to control the sweetness and the colour — the pinker your rhubarb, the prettier the finished gin.

Choosing Your Rhubarb (for the prettiest pink gin)

The colour of your gin comes almost entirely from the colour of your rhubarb, so this bit matters more than you’d think.

The deep-pink, slender stalks of forced rhubarb (the early-season stuff, grown in the dark) give you the most gorgeous rosy gin. Later field-grown rhubarb is greener and more robust in flavour — it still makes delicious gin, but the colour will be more of a dusky blush than a bright pink. Either works beautifully; just pick the pinkest stalks you can if a pretty colour is what you’re after.

Don’t peel it — all that colour lives in the skin. Just give it a good wash and trim off the leaves (never use the leaves, they’re not edible).

What Gin Should You Use?

Here’s my honest take: don’t waste your very best bottle on this.

A decent mid-range London Dry gin is perfect — you want something clean and juniper-heavy that lets the rhubarb shine, not an expensive craft gin with lots of its own botanicals competing for attention. Supermarket own-brand London Dry is absolutely fine here, and it’s what I usually reach for. Save the fancy stuff for sipping neat.

How to Make Rhubarb Gin

The method couldn’t be simpler — you make a quick rhubarb syrup, let it cool, add your gin, and then the only hard part is waiting. Full recipe card below, but here it is in a nutshell:

This is where the patience comes in! If you can leave it for as long as possible, you’ll be rewarded with the most delicious rhubarb gin. Four to six weeks is the sweet spot — but I’ve been known to sneak a taste at three.

What to Mix With Rhubarb Gin

I’m often asked what’s best with rhubarb gin — and the answer is gloriously simple: almost anything!

Serve it plain over ice to really taste it. Or top it with tonic and a strawberry, or a slice of orange. Ginger ale is lovely too, and a splash of prosecco turns it into a rather dangerous rhubarb gin fizz. Honestly, when it comes to what to mix with rhubarb gin, I don’t really have a preference — I like it any way it comes!

If you fancy something a bit more special, try it in my rhubarb & gin cocktail recipe.

Bottling & Gifting Your Homemade Rhubarb Gin

Once your gin is strained and clear, decant it into a pretty bottle — this is half the fun. A swing-top bottle or a slim glass one looks lovely, and it’s the point at which a batch of homemade rhubarb gin turns into a proper gift.

If you’re giving it away (or just like things to look nice on the shelf), I’ve got some free printable labels over on my Free Printables page you’re welcome to use. A handwritten “made in [month]” tag is a nice touch too.

Rhubarb Gin Variations

Once you’ve made the basic recipe, it’s easy to play:

• Rhubarb & ginger gin — add a thumb of sliced fresh ginger to the pan with the rhubarb for a warming twist. I’ve got a full homemade rhubarb and ginger gin recipe if you’d like to make that version properly.
• Vanilla rhubarb gin — drop half a split vanilla pod into the jar while it steeps.
• Strawberry & rhubarb gin — add a handful of hulled strawberries for a softer, summery flavour and an even deeper pink.

Rhubarb Gin Recipe FAQs

Do you need to peel the rhubarb?
No — leave the skin on. It’s where most of the lovely pink colour comes from. Just wash it well and cut off the leaves.

What’s the best gin for rhubarb gin?
A clean, mid-range London Dry gin. You don’t need anything expensive — you just want a good juniper base that lets the rhubarb come through.

How long does homemade rhubarb gin last?
Once strained and bottled, it will happily keep for a year or more thanks to the alcohol — though it’s never lasted anywhere near that long in our house! Store it somewhere cool and dark.

Can you use frozen rhubarb?
Yes. Frozen rhubarb works perfectly — there’s no need to defrost it first, just add it straight to the pan.

What can I do with the leftover gin-soaked rhubarb?
Don’t throw it away! Spoon it over ice cream, stir it through yoghurt, or fold it into a crumble — it’s boozy and delicious.

How long does rhubarb gin take to make?
About 15 minutes of hands-on time, then 4–6 weeks of steeping. The waiting is the hardest part!

Some More Rhubarb Recipe Posts You May Like

Looking for more rhubarb recipes? Check out these posts below.

Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.