February Tincture - Robert’s Rhubarb

Robert’s Rhubarb - the best forced rhubarb from the Rhubarb triangle in West Yorkshire gets us blissfully through February. 

Sweet, tender and jewel pink, forget overcooked school rhubarb and try this. Robert Tomlinson sends his rhubarb to London, Paris, New York, Hortus Poeticus, Hampshire and all points in between. Find him on @robertsrhubarb to order. 

This year as well as wonderful rhubarb compote, we are going to make Rhubarb Gin which you can make simple, or add fresh ginger or orange peel for Rhubarb and Ginger Gin, or Rhubarb and Orange Gin. Both are delicious.

Take washed cut rhubarb stalks, place in a large Kilner Jar with white sugar. Shake and let the rhubarb colour and soften the sugar. Add gin and leave to steep for about a month. Strain into sterilised bottles and drink with tonic, soda, prosecco (or champagne if you are celebrating) or neat in hipflask if out walking.

Recipes vary as to quantities and proportions and how sweet you like your tipple. We favour 1kg fruit to 400g white caster sugar to 800ml of a good London dry gin.

 If adding cut fresh ginger or orange peel (without the pith), remove after a few days so as not to dominate the delicacy of the rhubarb. Colour fades overtime so keep in the cool and the dark.