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Rhubarb gin anyone? 1kg pink rhubarb stalks 400g white caster sugar (don't use golden - it affects the colour) 800ml gin

Wash the rhubarb, trim the stalks discarding the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.

After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain it through a muslin-lined sieve and transfer to another (pretty?) bottle, but I often just leave the rhubarb and gin in the jar and use a tea strainer when pouring drinks out. Good for gifts too, but the pink colour does fade, so use small bottles!

By the way this is a good basic fruit infused gin recipe which I've used for all sorts of soft berries (raspberries partic good).

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You can also make rhubarb syrup, which can then be added to cocktails (such as gin tonics) or mixed with water to make rhubarb lemonade.

Rhubarb chutney. 5lb rhubarb 1lb onions 2lb sugar 1/2 oz salt 1/2 oz ground ginger 2 oz mixed spice 1 and a half pints vinegar Cut up rhubarb and cut onions fine. Put 1/2 pint of the vinegar and all the rest of the ingredients in pan, bring to boil then simmer till rhubarb tender. Then add rest of vinegar and simmer till it thickens. Takes ages, don't stop too soon, stir regularly to stop sticking. This is good. Seems like a lot of mixed spice but it works (makes about 6lb)

The gin idea is too exciting, there is nothing better than fruit gin. I never thought of using a rhubarb syrup to make a lemonade, thats such a good idea! I also love chutney, so that shall definitely getting made this season!

Thanks for the advice! I shall hopefully now be able to use my piles and piles of rhubarb, as well as frozen rhubarb from last year... Today was the first step. I made a pie.

Seems tame beside Rhubarb gin but rhubarb and ginger jam is much the best home made

I've just made rhubarb and ginger gin, no sugar so it's not a liqueur. I used about 8 young stalks of rhubarb cut into 10cm lengths, then sliced long ways (to fit into the gin bottle) and 2 thumb sizes pieces of fresh ginger. I only left it for 2 weeks and I have to say it's a huge success over ice with tonic. Susan

I've just made rhubarb and ginger gin, no sugar so it's not a liqueur. I used about 8 young stalks of rhubarb cut into 10cm lengths, then sliced long ways (to fit into the gin bottle) and 2 thumb sizes pieces of fresh ginger. I only left it for 2 weeks and I have to say it's a huge success over ice with tonic. Susan

I've made a very tasty rhubarb, potato and lentil curry: Ingredients (Serves 4)

225g (8oz) red lentils 2 medium potatoes, peeled and sliced 1 tbsp olive oil 2 garlic cloves, crushed 2 tsp ground coriander 2 tsp ground cumin 1 tsp chilli powder (more if you like things hot) 1 tsp fresh ginger root, grated 225g (8oz) rhubarb, sliced and 150ml (1/4 pint) water 25g (1oz) sugar 50g (2oz) coconut flakes, roughly chopped Salt and freshly ground black pepper to taste

Method

  1. Cover lentils with water in a pan. Bring to the boil, reduce heat and simmer.
  2. Once lentils are simmering, add potatoes and simmer until tender, about 10 - 15 minutes.
  3. Remove from heat, drain and set aside.
  4. Heat oil in a pan and fry garlic, coriander, cumin, chilli and ginger for 1 - 2 minutes.
  5. Add the coconut, rhubarb and water, bring to the boil, reduce heat and simmer until just cooked, about 10 minutes.
  6. Add the sugar, salt and pepper to taste.
  7. Stir in the potatoes and lentils and heat through gently.
  8. Put into bowls, garnish with coconut and serve with brown rice or crusty bread and chutney or a spicy raita.

Thanks for the curry recipe, Beth. I think the coconut flakes will add sweetness to mitigate the tartness of the rhubarb.

One of my colleagues made a rhubarb with lentil and apple curry. I haven’t got a recipe but with curries, you can just bung in what you have (within reason!).

Anyway, another rhubarb idea: savoury crumble. Instead of sugar, use cheese in the crumble. Basic recipe:

Line a dish with parboiled potato sliced, next layer rhubarb and other vegetables, then layer parboiled potato slices again and add crumble topping.

It’s amazing with gravy.

Not too late! Thanks for this James. The rhubarb and lentil curry looks amazing. I still have a freezer full of rhubarb..