Rhubarb Gin Cocktails

Cocktails in the garden
Rhubarb gin cocktails

Rhubarb Gin Cocktails

Back in April, I made a batch of home-made Rhubarb Gin.  I was interested to experiment with a range of flavour combinations and so made several versions:  plain Rhubarb Gin, Rhubarb and Vanilla Gin, Rhubarb and Orange Gin and Rhubarb and Ginger Gin.   It is really easy to make your own Rhubarb Gin but it does take a month or so until it is ready to drink.  If you don’t have the time, inclination (or rhubarb!) to make your own, there are a number of great Rhubarb Gins available now.

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My home-made Rhubarb Gins all taste great on their own but, as I love cocktails, I thought I’d have a go at creating a few using the different flavours.    I gathered together a few willing volunteer tasters and the following were unanimously agreed to be the best of my Rhubarb Gin cocktail recipes.

Bottles of rhubarb gin
Rhubarb gin

Rhubarb Gin cocktail recipes

The method is the same for all the cocktail recipes – pour ingredients into a cocktail shaker filled with ice to mix and cool then pour into a glass and enjoy!

If you like cocktails, and want to experiment with them at home, I would really recommend that you buy a cocktail shaker.  Shaking the mix of liquids in your cocktail over ice means the result will be properly combined and icy cold.

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Rhubarb gin

Rhubarb in the Garden

  • Author: Tastebotanical
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 serving 1x
  • Category: Cocktails
  • Cuisine: English

Description

This is a lovely summery cocktail which is a delicate pink colour.  I made it with my Rhubarb and Vanilla Gin but plain Rhubarb Gin is fine.  If you can’t get Rose Lemonade, you can use ordinary lemonade and add a couple of drops of rosewater.


Scale

Ingredients

  • 50 ml Rhubarb and Vanilla Gin
  • 50 ml Rose Lemonade (such as [amazon_textlink asin='B01BMBAZ2S|B003JGUS0E|B00XUKANQI|B00612E3PO|B00AKFNWGY' text='Fentiman's' template='ProductLink' store='tastebotanica-21success|tastebotanica-20|tastebotani0c-21success|tastebotani0a-21success|tastebotani01-21success' marketplace='UK|US|IT|FR|DE' link_id='4ca3a3b3-68b2-11e8-a0c1-55ca867c4624'])

Instructions

Pour ingredients into a cocktail shaker filled with ice to mix and cool then pour into a glass and enjoy!


Keywords: rhubarb gin

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Cocktails in the garden

Rhubarb Gimlet

  • Author: Tastebotanical
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 serving 1x
  • Category: Cocktails
  • Cuisine: English

Description

I love lime so a Gimlet is one of my favourite cocktails.   This one, which I made using my plain Rhubarb Gin,  has a fantastic sweet-sour tang.    To make sugar syrup you just need to put equal volumes of sugar and water in a pan, heat until the sugar dissolves and then allow to cool.


Scale

Ingredients

  • 50 ml Rhubarb  Gin
  • 25 ml fresh lime juice (half a lime)
  • 20 ml sugar syrup

Instructions

Pour ingredients into a cocktail shaker filled with ice to mix and cool then pour into a glass and enjoy!


Keywords: rhubarb gin, rhubarb gimlet, cocktail

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Rhubarb Martini

  • Author: Tastebotanical

Description

This is a really simple cocktail but somehow the combination tastes quite sophisticated.


Scale

Ingredients

  • 65 ml Rhubarb and Orange Gin
  • 10 ml dry vermouth

Instructions

Pour ingredients into a cocktail shaker filled with ice to mix and cool then pour into a glass and enjoy!


Notes

I made it with my Rhubarb and Orange Gin.  If you just have plain Rhubarb Gin, you can at 10 ml of an orange liqueur (such as Cointreau).

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Cocktails in the garden

Rhubarb and Ginger Warmer

  • Author: Tastebotanical
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 serving 1x
  • Category: Cocktails
  • Cuisine: English

Description

The  “warmer” in the title refers to the heat from the ginger –  I still make it icy cold in the cocktail shaker! 


Scale

Ingredients

  • 50 ml Rhubarb and Ginger Gin
  • 50 ml ginger wine (such as Crabbies)

Instructions

Pour ingredients into a cocktail shaker filled with ice to mix and cool then pour into a glass and enjoy!


Notes

I made it with my Rhubarb and Ginger Gin but it tastes just as good made with plain Rhubarb Gin as the ginger wine provides sufficient gingeriness!

Keywords: rhubarb gin, cocktail, ginger wine

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Rhubarb Bread and Butter Pudding

Rhubarb bread and butter pudding
Pudding assembled and ready for the oven!

Bread and Butter Pudding with Rhubarb Jam

I love Bread and Butter Pudding and this is a version given a bit of a twist by the addition of rhubarb.   My Rhubarb Bread and Butter Pudding is from a tradition of old-fashioned puddings which can be made quickly from ingredients that would have been available in most households (bread, milk, eggs).   These puddings fell out of fashion, partly due to the focus on French cordon bleu style cooking in the 1970s but had a renaissance in the 1980s when they began to appear on restaurant menus.   In my view, simple (and easy) using good ingredients (make sure those eggs are free-range!)  is often the best way in cooking (and in life!).

Bread and Butter Pudding is essentially a combination of bread and creamy custard.  And what goes well with custard?  Rhubarb of course!   This recipe combines the lovely creamy custard with golden crispy bread and tangy sweet-sour rhubarb.   It is really easy to make –  no messing about making pastry or sponge cakes for pudding – and should please those who like a “traditional” pudding and those who like something a bit different.

Pieces of rhubarb ready for jam
Rhubarb pieces
Equipment

Oven-proof dish

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Crispy pudding with rhubarb jam

Bread and Butter Pudding with Rhubarb Jam

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: for 6 people 1x
  • Category: Pudding
  • Method: Baking
  • Cuisine: English

Description

This traditional Bread and Butter Pudding is given a shot of additional flavour from zesty rhubarb jam.


Scale

Ingredients

  • Butter
  • 4 thin slices of bread – crusty white is best!
  • Rhubarb jam (See my easy recipe for home-made Rhubarb and Vanilla Jam)
  • 1 tablespoon of caster sugar
  • 2 eggs
  • 300 ml milk
  • A few drops of vanilla essence

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Butter your oven-proof dish.
  3. Butter your bread slices and cut them into strips of about 3 cm wide.
  4. Place a layer of the bread strips in your oven-proof dish.  Sprinkle with a little sugar and add a few spoonfuls of Rhubarb Jam.  Repeat until you have used up all the bread strips.
  5. Beat the eggs in a bowl and then add the milk and the vanilla essence.   Pour the mixture into the oven-proof dish.
  6. Leave for around 15 minutes so that the bread absorbs some of the milky mixture.
  7. Place the oven-proof dish in the oven and bake for 35 minutes until the custard is set and the top is golden and crispy.

Notes

You can use any other strong flavoured jam as an alternative to rhubarb.  I have made this recipe with gooseberry and blackcurrant jam too.

Keywords: rhubarb bread and butter pudding

Crispy pudding with rhubarb jam
Rhubarb bread and butter pudding

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Rhubarb and Vanilla Jam

Rhubarb and Vanilla Jam

This quick and easy Rhubarb Jam, flavoured with vanilla, is tangy and delicious. Rhubarb has a long season, from early spring through to September. It is a great way to use up rhubarb if, like me, you have an over-supply in your garden.   

What you need to know about Rhubarb and Vanilla jam

  • It is a very simple recipe which only uses three ingredients – rhubarb, sugar and a vanilla pod.
  • Try and use jam sugar rather than regular caster sugar. Jam sugar has added pectin which means that the jam will set quickly without you having to cook the fruit for too long. This preserves the flavour.
  • Make sure you sterilise your jam jars before putting the jam into them. This will ensure that the jam lasts longer.
  • The quantities in this recipe results in one large jar of jam. It is very easy to multiply the ingredients if you want to make more jam. As rhubarb is quite tart, the rule of thumb is to have equal weights of raw rhubarb and sugar.
  • I use a vanilla pod to flavour this jam as I think the flavour goes very well with rhubarb. However, if vanilla is not your thing, you can leave it out and just make plain rhubarb jam. It will still taste very good. Alternatively, you can add another flavouring. Cardamon and star anise both go very well with rhubarb – just substitute three dried cardamon pods or two dried star anise pods for the vanilla pod.
  • This Rhubarb Jam is lovely on buttered bread. However, as with all jams, it can also be used as an ingredient in other recipes. It is a good filling for cakes or to add a tang to puddings such as my Bread and Butter Pudding with Rhubarb Jam

Other rhubarb recipes

I love the sweet-sour taste of rhubarb and, as I have a vigorous plant in my garden, I make lots of recipes with it.

In addition to this jam, I also make Rhubarb Curd which is great on a slice of bread but can also be used in other recipes such as Rhubarb Curd and Rose Ice-cream or as a filling for my Rhubarb and Vanilla Victoria Sandwich Cake.

I also make Rhubarb Compote which is like an unset jam made from a simple mixture of rhubarb and sugar. It is great stirred into yogurt or served with ice cream but can also be used as an ingredient in recipes such as Rhubarb Roulade or Rhubarb Fool.

I also use rhubarb in a good old-fashioned Rhubarb Crumble and also in Rhubarb Crumble Cake which is a simple loaf cake with a crunchy crumble topping.

Finally, I use rhubarb to make Rhubarb Gin which is great on its own or as the basis for a number of Rhubarb Gin Cocktails. It is really easy to make flavoured gin which is much cheaper than premium shop-bought brands.

Loved this recipe? Checkout the Recipe Index.

rhubarb jam
Rhubarb jam
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rhubarb jam

Rhubarb and Vanilla Jam

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 1 large jam jar 1x
  • Category: Jam
  • Cuisine: English

Description

This tangy Rhubarb Jam, flavoured with vanilla, is delicious and very easy to make. 


Scale

Ingredients

  • 600 g rhubarb
  • 600 g jam sugar (with added pectin)
  • 1 vanilla pod

Instructions

  1. Wash your rhubarb and cut into 2 cm pieces.
  2. Put the pieces into your saucepan along with the sugar.
  3. Cook on a low heat so that the fruit releases its juices and the sugar dissolves.  Add the vanilla pod.
  4. Turn up the heat so that the mixture is bubbling and cook for around 15 minutes.  By this time, it should be thickened.
  5. Sterilise your jam-jar and then pour the jam mixture into it.  Allow to cool and then cover with a lid.

Notes

You can sterilise your jam jar by washing in warm, soapy water and then rinsing well and allowing to dry off for 15 minutes in an oven set to 140C/120C fan/gas 1.

This jam will keep for six months if the jar is kept unopened.  Once you have opened the jar, keep it in the fridge and eat the jam within a month.

Keywords: rhubarb, jam

Loved this recipe? Checkout the Recipe Index.

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Rhubarb Curd and Rose Ice-cream

Rhubarb, rose, cream
Rhubarb Curd and Whipped Cream

Rhubarb Curd and Rose Ice-cream

This Rhubarb Curd and Rose Ice-cream is a really quick and easy ice-cream which manages to taste both familiar and exotic and its soft pink colour looks wonderful!    Rhubarb and rose go very well together and each enhances the flavour of the other.  The sharpness of the rhubarb, the sweet floweriness of the rose plus soft billowing cream is a winning combination.    Don’t overdo the rose flavouring as you want it to balance and not over-power the taste of the rhubarb.  The ice-cream should make you think of an English summer garden – with a whisper of rose-water giving a hint of exotic Arabian Nights rather than a full-on Fry’s Turkish Delight flashback!

Equipment

Whisk and bowl.  This recipe is a breeze using an Ice Cream Maker  but you can still make it if you don’t have one.  Just put the ice-cream mixture into a freezer proof container and put into the freezer.  The air in the whipped cream will mean that your ice-cream still has a good texture.

Rhubarb and Rose - a lovely pudding

Rhubarb Curd and Rose ice-creamPrint

Rhubarb, rose, cream

Rhubarb Curd and Rose Ice-cream

  • Author: Tastebotanical
  • Prep Time: 30
  • Total Time: 30
  • Yield: for 6 people 1x
  • Category: Ice-cream
  • Cuisine: English

Description

This is a lovely ice-cream to make in early summer which combines the flavours of rhubarb and rose.


Scale

Ingredients

  • 600 g  Rhubarb Curd – you can either make your own (See my recipe for homemade Rhubarb Curd) or you can buy it in good supermarkets or food stores
  • 300 ml double cream
  • A teaspoon of rosewater
  • A few drops of pink food colouring (optional)

Instructions

  1. Whisk the cream until it forms soft peaks.
  2. Stir in the Rhubarb Curd.
  3. Add a teaspoon of rose-water.
  4. Add a few drops of pink food colouring if you feel the mixture needs to be pinker!  This won’t be necessary if you have already added colouring to home-made  Curd.
  5. Put the ice-cream mixture in your ice-cream maker, process until thickened and transfer to a freezer-proof container and store in your freezer until required.  Alternatively, as outlined above, you can put the ice-cream mixture straight into the freezer if you don’t have an ice-cream maker.
  6. And that’s it – enjoy!

Keywords: rhubarb ice-cream, rhubarb and rose ice-cream

 

Rhubarb Curd and Rose ice-cream
All gone!

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Rhubarb Curd

Cream and sweet Rhubarb Curd
Rhubarb Curd – ready to be eaten

Rhubarb Curd

Fruit curds are a great way of capturing the flavour of a wide range of fruits and work best with strong-tasting ingredients – such as lemon, lime, passion fruit or rhubarb – where the sharpness is softened by the butter and eggs.  The method and ingredients for a fruit curd are very similar to those for making custard – so when you make Rhubarb Curd you are making a kind or rhubarb and custard combination which is a taste classic!    The taste is delicious – creamy and buttery with a zing of sharpness – and it is really easy to make.

Fruit curds, as well as being lovely simply spread on bread, are also a very versatile ingredient which can be stirred into yoghurt to make a quick pudding, used as a cake filling or provide a basis for a simple ice-cream.

Equipment

You will need a heavy pan and a sieve.

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Cream and sweet Rhubarb Curd

Rhubarb Curd

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 2 jam-jars 1x
  • Category: Baking ingredients
  • Cuisine: English

Description

Creamy Rhubarb Curd is fantastic spread on bread or as an ingredient in cakes and puddings.


Scale

Ingredients

  • 800 g rhubarb
  • 100 ml water
  • 4 eggs
  • 300 g caster sugar
  • 4 tsp cornflour
  • 50 g butter
  • A few drops of pink food colouring (optional)

Instructions

  1. Wash the rhubarb stalks thoroughly.  Cut into pieces of around 2 cm.
  2. Put the rhubarb pieces into your heavy saucepan with 100 ml of water.  Heat until the mixture is simmering and cook for around 5 minutes until the rhubarb is soft and mushy.
  3. Now you can either strain the rhubarb mixture through a sieve to remove the fibres and use the strained juice to make your curd.  Alternatively, you can blend the mixture in a blender or with a stick blender and use the thicker puree to make your curd.  Allow the rhubarb mixture to cool slightly.
  4. Beat the eggs in a bowl and then add the caster sugar and cornflour which should stop the mixture curdling and turning into scrambled eggs!
  5. Now, gradually pour the rhubarb mixture into the bowl and combine it with the egg mixture.   Add a few drops of pink food colouring if you wish – if you don’t do this, your curd will not look so pretty but will taste just as good!
  6. Put the mixture back into your heavy saucepan, add the butter and heat very gently for around 10-15 minutes until it has thickened to a custard-like consistency.  You will need to stir it often and keep an eye on it.
  7. Remove the mixture from the saucepan and pour into sterilised jam jars – it will fill two medium-sized jars.    It must be kept in the fridge once cooled and will last for around a week.

Notes

You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.

Uses for Rhubarb Curd: eat on crusty bread at coffee or tea time; stir into Greek yoghurt; use as a filling for a Victoria Sandwich cake – see my Rhubarb and Vanilla Victoria Sandwich Cake recipe; make ice-cream – see my recipe for Rhubarb Curd and Rose ice-cream

Keywords: rhubarb curd

Rhubarb strips
Rhubarb

 

Need to break some eggs...
Egg shells

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