One could argue that every season is gin season. But when it comes to the lighter, warmer months, there’s nothing like sipping on a flavoured variety of the spirit once known as Mother’s Ruin.

You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam.