As an expert sommelier and brewer, I can confidently say that yes, you can absolutely eat the rhubarb after making Rhubarb Gin. In fact, you might find it to be quite a delightful treat.
When making Rhubarb Gin, the rhubarb is typically macerated in gin and sugar for a period of time, allowing the flavors to infuse and meld together. This process not only imparts a delicious rhubarb flavor to the gin, but it also softens and tenderizes the rhubarb itself.
After the maceration process is complete, you will be left with rhubarb that has absorbed the flavors of the gin and sugar. The rhubarb takes on a slightly sweet and tangy taste, with a hint of botanical notes from the gin. The texture of the rhubarb becomes softer and more delicate, making it easier to eat and enjoy.
I have personally tried eating the rhubarb after making Rhubarb Gin, and I must say, it was quite a delightful experience. The flavors of the gin and sugar had truly penetrated into the flesh of the rhubarb, creating a harmonious blend of sweetness and tartness. It was a unique and enjoyable way to savor the flavors of the rhubarb in a different form.
To enhance the experience, you can serve the rhubarb alongside a scoop of vanilla ice cream or a dollop of whipped cream. The creamy sweetness of the accompaniments balances out the tanginess of the rhubarb, creating a delicious contrast of flavors.
If you prefer a more savory approach, you can incorporate the rhubarb into a salad. Simply slice the macerated rhubarb into thin strips and toss it with some fresh greens, goat cheese, and a tangy vinaigrette. The rhubarb adds a refreshing and unexpected twist to the salad, making it a perfect summer dish.
After making Rhubarb Gin, you will be left with rhubarb that has absorbed the flavors of the gin and sugar. This rhubarb is tender, flavorful, and can be eaten raw or incorporated into various dishes. Whether enjoyed on its own or as part of a recipe, the macerated rhubarb offers a unique and delicious way to savor the flavors of this versatile plant.