Rhubarb Vanilla Gin and Why We Love Little Pod’s Vanilla Paste

Vanilla’s always had a bit of mystique—but lately, it’s come with a hefty price tag. Climate shifts, labour-intensive harvesting, and high demand have pushed whole pods into the “special occasion” category. They’re beautiful, yes—but their flavour is also delicate and volatile, making it harder to justify the expense.

That’s exactly why vanilla bean paste is having a moment. But like anything in the kitchen, quality matters. Little Pod’s Natural Vanilla Paste offers all the depth and aroma of whole pods, complete with those signature flecks, in a more versatile and lasting format. It’s made with real Madagascan Bourbon vanilla and contains less sugar than many other premium options. Even better, it’s backed by thoughtful sourcing that supports the growers behind the crop.

It’s the kind of ingredient that makes you excited to use vanilla again—especially in recipes that let it shine. Like this rhubarb vanilla gin.

The moment forced rhubarb starts showing up in the market—those slender, glossy pink stalks—it’s a quiet signal that spring is near. Roasted with a little orange and sugar, its tartness mellows beautifully. Paired with real vanilla, it turns into something truly special.

Just one thing to keep in mind: vanilla’s flavour is fragile. The aromatic compounds that make it so lovely can easily fade with too much heat. That’s why, in this recipe, the vanilla bean paste is stirred in after roasting—preserving all the soft, floral depth that makes the infusion so memorable.

Here’s how to make it at home.

Rhubarb Vanilla Gin
makes approx. 1 litre

Ingredients:
2½ cups forced pink rhubarb, cut into 1-inch pieces (300 g)
⅔ cup golden cane sugar (140 g)
1 medium navel orange
Pinch of sea salt
1 tsp Little Pod Natural Vanilla Paste
750 ml gin (preferably London Dry style)

Method:

1. Line a 9 x 13-inch baking pan loosely with a sheet of parchment paper.

2. In a medium bowl, combine the rhubarb and sugar. Let stand for 20 minutes, stirring occasionally, until the sugar is damp and the rhubarb has begun to release its juices. Scrape the mixture into the prepared pan.

3. Using a vegetable peeler, remove two wide strips of orange zest, about 3 inches long, and add to the pan. Juice the orange (including the pulp) to yield approximately ½ cup, and pour over the rhubarb. Add a pinch of sea salt.

4. Preheat the oven to 325°F. Roast the rhubarb mixture for 30 minutes, or until the fruit is soft and the juices are bubbling gently.

5. Remove from the oven and stir in the vanilla bean paste while still warm. Let cool completely.

6. Using the parchment, transfer the rhubarb and all of the juices into a 1-litre jar or sealable container. Pour the gin overtop, seal, and gently tip the jar to mix.

7. Store in a cool, dark place for at least 2 days, or until the colour has leached from the rhubarb and the mixture is fragrant and pink.

8. Strain through a fine mesh sieve to remove solids, and rebottle.

Pro tip: The gin will stay delicious for months, though its bright pink hue will gradually fade over time.

To serve as a Rhubarb Gin Fizz:
Pour 1.5 oz of the infused gin into an ice-filled glass. Top with 150 ml tonic water and finish with a twist of orange peel.

This small-batch infusion is softly floral, tart without being sharp, and just the thing for spring. Whether served at a gathering or given as a gift, it’s the kind of recipe that quickly becomes a seasonal favourite.

Little Pod vanilla bean paste is available in our shop—ready for delivery, and always stocked with real flavour in mind.