To begin with, rinse/clean the rhubarb stalks and cut them into pieces about 2 centimeters in length. Find a large patent bottle and pour all the rhubarb into the bottle along with the sugar. Put the lid on and place it in the refrigerator. Let it steep for 24 hours. After 24 hours, most of the sugar will have dissolved, and some of the juice from the rhubarb will be at the bottom of the bottle. Add the gin to the bottle and stir a little. Put it back in the refrigerator. Let it steep for four weeks before use. Remember to stir occasionally. You can strain the rhubarb afterwards, but I left them in the bottle. It won't hurt anything. Now you can use your homemade raspberry/rhubarb gin for example in gin & tonics :-)