Method
1. Wash the rhubarb, trim the stalks and discard 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.
2. After 24 hours, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle or you can choose to leave the rhubarb and gin in the jar and ladle it into drinks that way.
3. Serve in a tall glass, topped with ice and a good squeeze of lemon juice.
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