A Brief History of Rhubarb
Rhubarb's story begins in Asia, where it was prized for its medicinal properties long before it became a culinary ingredient. It travelled west along the Silk Road and reached Europe through the ports of modern-day Turkey during the fourteenth century.
At the time, rhubarb was one of the most valuable traded commodities. It was often worth more than saffron, cinnamon, and even opium. Its reputation was built on its use in traditional medicine rather than its flavour.
Rhubarb eventually arrived in Britain during the eighteenth century. Since then, it has become a staple of kitchen gardens and a favourite ingredient in desserts, preserves, and drinks.
Growing and Storing Rhubarb
Rhubarb is typically harvested between April and September. The colourful stalks are the edible part of the plant and should always be separated from the leaves.
The leaves contain high concentrations of oxalic acid and should never be eaten. Once harvested, fresh rhubarb can be stored in a refrigerator for up to two weeks.
Why Rhubarb Works So Well in Infusions
Alcohol is an excellent solvent for extracting flavour, aroma, and colour from fruits and plants. Rhubarb is particularly well suited to infusions because of its bright acidity, vibrant colour, and distinctive flavour.
What was once a simple homemade project has become a significant part of the modern spirits industry. Many distilleries now create seasonal infusions that celebrate local ingredients and regional character.
Rhubarb pairs beautifully with a wide range of flavours. Popular companions include orange, lemon, ginger, strawberry, pear, apple, vanilla, and nuts.
Rhubarb Gin by Cold Infusion
The most traditional approach uses maceration. Rhubarb is combined with sugar and gin, allowing flavour and colour to develop naturally over time.
Ingredients:
- 1 litre gin
- 1.5kg rhubarb
- 500g caster sugar
Method:
Remove the leaves and wash the stalks thoroughly.
- Cut the rhubarb into small pieces.
- Place the rhubarb and sugar into a large sterilised jar.
- Seal and shake well.
- Leave for 24 hours to allow the sugar to draw out the juice.
- Add the gin and seal the jar.
- Shake thoroughly.
- Store in a cool, dark place for four weeks.
- Shake every few days.
- Strain through muslin or a fine filter.
- Bottle and enjoy.
This method produces a fresh, bright, and vibrant flavour profile. Minimising air exposure helps preserve colour and freshness.
Rhubarb Gin by Hot Infusion
Heating the fruit creates a richer and deeper flavour. The process releases pectin, resulting in a fuller texture and more concentrated character.
Ingredients:
- 1 litre gin
- 1.5kg rhubarb
- 500g caster sugar
- Juice of half a lemon
- 50ml water
Method:
- Wash and prepare the rhubarb.
- Cut into small pieces.
- Place the rhubarb, sugar, and water into a saucepan.
- Heat gently while stirring.
- Allow the fruit to soften and break down.
- Add the lemon juice.
- Continue cooking until fully softened.
- Pass the mixture through a fine sieve.
- Allow the juice to cool.
- Blend the juice with the gin.
Bottle and enjoy. The remaining fruit can be used in crumbles, compotes, or jams.
Both methods produce excellent results. The cold process delivers freshness and brightness. The hot process creates richness and depth. Experiment with both to discover your favourite style.
Rhubarb also makes exceptional bitters, syrups, and liqueurs, but that is a story for another day.
