It’s All Emu’s Fault. Rhubarb and Ginger Gin.

A friend of mine posted a picture on social media, depicting rhubarb and ginger gin liqueur – game over.  I decided I wanted to make it.  So….. here it is (cobbled together from various online recipes):

Ingredients: (you can halve or quarter this for a smaller batch, the gin was just too good a deal to pass up haha!)

1.5l gin (doesn’t have to be expensive or branded)

800g rhubarb (the pinker the better)

250g granulated sugar (that’s a guesstimate, I just chucked some in)

4-6 large strips of zest from an unwaxed orange

An inch of fresh ginger, thinly sliced

3 litre clip top jar (or other similarly gargantuan jar with lid)


  • Wash and dry the rhubarb, trim the ends and cut into chunks
  • Toss the rhubarb into the jar – intersperse with orange zest and ginger
  • Pour the sugar over the rhubarb, seal the jar and give it a good shake to coat the rhubarb pieces
  • Unseal the jar and add the gin – reseal, shake again
  • Store the jar in a cool, dry place for 6 weeks, shaking every couple of days – once the time is up, strain through a cheesecloth/muslin and bottle it.  Yum yum!

Rhubarb gin




2 thoughts on “It’s All Emu’s Fault. Rhubarb and Ginger Gin.

  1. I can confirm that this gin was blooming lovely! Thanks Berty, I was very sad when I finished the bottle, and have been inspired to make some of my own 🙂


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