Put chopped rhubarb and sugar in a large jar, big enough for the gin to be added. Mix, cover and leave for 24 hrs.

Once the sugar has drawn out the juices from the rhubarb, add the whole bottle of gin (yes, the whole thing!). Close the lid and give the jar a good shake to mix.

Stare at it longingly for one month.

Once the long month is over, strain the mixture through muslin (or a clean tea-towel) to remove the flecks of rhubarb. Transfer into glass bottles. The shocking pink colour will fade over time, this is natural and it will still taste just as delicious.

Serve with ice and tonic.