Gin rhubarb

Put the rhubarb in your sterilised jar. Add the caster sugar, lime zest, vanilla pod, juniper and gin. Seal and store in a dark cupboard for 1 week, turning or gently shaking every now and then to dissolve the sugar and mix up the rhubarb.

Strain the gin through a square of muslin or a new J-cloth, then transfer to the sterilised glass bottle and seal (see Make Ahead). Keep the fruit to make rhubarb and blueberry jam (see tips).

To serve, shake rhubarb gin and vodka with ice, then strain into a martini glass with a pared slice of shocking-pink rhubarb.