Rhubarb Gin

In a large glass jar with a lid or maybe 2 jars, place rhubarb and cover with sugar. Let sit for 24 hours.

Pour gin over rhubarb, place a lid on the jar.

Store at room temperature for 4 weeks, or longer.

Decant rhubarb gin.

Note: red rhubarb will give a light pink colour to the gin.

Kathleen's Rhubarb Gin Cocktail

2 parts gin

1 part simple syrup

1 part lemon juice

Top up with sparkling water. Serve over ice.