What to say about rhubarb gin? It is the nectar of the Gods. This recipe is the result of a treadmill brainstorming session with Mrs Next Door. During our gym sessions we often talk about food and drink. A little ironic, I suppose, but what is the point of burning off all those calories if you’re not going to take a few more on? She was telling me about a cocktail she’d had, made with rhubarb gin. It sounded delicious, so I thought I would try it. I never got as far as making the cocktail – the gin was just too delicious on its own. The trick is to keep the sugar levels low, using just enough to bring out the flavour of the rhubarb. This makes an amazing digestif, as it is so refreshing.


  • 400g Rhubarb (about 8 stalks)
  • 4tbsp Sugar or to taste
  • 500ml Gin


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Serve the gin really, really cold. It will keep for months – if you don’t drink it all at once!

This recipe is taken from Grow Fruit & Vegetables in Pots by Aaron Bertelsen (Phaidon, £24.95).


Having studied at Kew Gardens and spent two years at Jerusalem Botanical Gardens in Israel, Aaron Bertelsen is now vegetable gardener and cook at Great Dixter. His book, The Great Dixter Cookbook was published in March 2017.