Recipe: gin with rhubarb

Directions

1. Heat the oven to 160 degrees.
2. Wash the rhubarb and cut off the woody ends if necessary. cut it into 3 centimeter pieces.
3. Arrange the rhubarb in a baking tray and add the sugar and vanilla bean core or extract. Then peel the orange peel, add it to the rhubarb and cover with orange juice. Mix all ingredients well.
4. Bake for 20 to 25 minutes until the ingredients are soft, then cool everything well.
5. When all the ingredients have cooled down, add everything to a 1-liter glass.
6. Pour more gin into it and close the container tightly. Shake lightly to mix everything well.
7. Keep the container in a cool place for 3 to 4 days so that all the aromas are well absorbed. Then pour the mixture back into the empty gin bottle. Rhubarb gin can be stored for one month in a cool, dark place.
8. Gin is served with tonic in a ratio of 1:3, ice cubes and a slice of orange or lemon. When serving, pour the gin through a strainer so that only the clear liquid ends up in the glass.