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Trim the rhubarb, and cut into pieces about 5cm long. Place the fruit in a warm, sterilised clip-lock jar, then add the sugar, followed by the gin. Seal the jar and shake well. Let infuse for four days or so in a cool, dark place, giving it a good shake every day.
Taste and add more sugar if you prefer. Strain through a muslin-lined funnel into warm, sterilised bottles, reserving the infused rhubarb pieces to use to make a fool, or freeze them for another time.
Serve the gin really, really cold. It will keep for months – if you don’t drink it all at once!