Rhubarb Gin

Preheat the oven to 325°F. 
Chop the rhubarb into 1 inch chunks.
Measure the sugar into a large bowl.
Zest the orange into the sugar and mix.
Toss rhubarb chunks in sugar mix.
Place coated rhubarb on parchment covered cookie sheet. Bake for 20 to 25 minutes, or until just starting to soften, then remove the tray from the oven and leave to cool.
Meanwhile, squeeze orange for juice.
Mix vanilla extract into freshly squeezed orange juice.
Once cool, tip the rhubarb into a sterilized 1-quart jar.
Pour juice mix over rhubarb. 
Pour in the gin (don’t forget to save the empty gin bottle as you’ll need this later) and seal the jar tightly.
Tip upside down to ensure everything is gently mixed.
Store in a cool, dark place for 3 to 4 days, for the flavors to get to know each other. When it’s ready, strain the mixture back into the empty gin bottle.
Serve the rhubarb gin over ice with tonic water and a slice of orange or lemon, or shake up into one of your favorite cocktails.

Note: Can be stored in a dark, cool cupboard for up to a month. 

Tip: You can use the same process to infuse vodka or rum, if they are your preferred spirit.