Rhubarb is firmly in season and to get the best of a crop it requires regular picking. Here’s my recipe for rhubarb gin. From harvest to bottle, the process takes two weeks.
Just in case you’re new to sterilising bottles and jars:
Remove rubber seals and, if you can, plastic lids too, then boil these. Wash your bottle and jar in hot, soapy water, then place on a tray in an oven set at 120°C. Leave in the oven until completely dry, this normally takes around 15 minutes. If the plastic lid can’t be removed, keep an eye on this. Kilner lids are fine, but other brands might not fare as well. Never place rubber seals in the oven.