Rhubarb liqueur! Chop 1 pound of rhubarb and throw it in a pot with 1/4 cup sugar, 1/4 cup white wine, and juice of one lemon. Cook for just a couple minutes so that sugar is dissolved and rhubarb just starts to soften. Take off heat. Add another cup of white wine, 2 cups gin. Let cool and pour into a sterilized jar. Age at least one week or as long as you want. Can also add any additional flavourings you like, including vanilla bean, strawberries, ginger, black peppercorns, etc.