Enjoy this fruity rhubarb and ginger gin on its own, or mixed as a long drink. A deliciously different tipple that's easy to make and easier to enjoy.
Place all the ingredients into a Kilner or similar jar, seal and gently swirl.
Place in a dark cupboard, giving a gentle shake everyday until the sugar is dissolved. Taste to test for sweetness and add a little more sugar as needed.
Leave for 2-3 weeks (no more than 4) - when ready most of the colour will be lost from the rhubarb.
Strain through a coffee filter, nut milk or jelly bag into clean sterilized bottles.
Wrap the rhubarb into a clean tea towel and give a really good squeeze to extract all of the gin.