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Pink Fizzy Rhubarb Champagne Recipe

Put your excess rhubarb to good use and whip up a batch of pink fizzy rhubarb champagne.

Rhubarb champagne is a fun, creative (and alcoholic!) way of using up that surplus rhubarb. Can’t get much better than that, right?

Have you ever tried rhubarb champagne? It’s a delectable, sweet, refreshing, ever so slightly alcoholic, fizzy beverage, which you can easily make at home. The darker your rhubarb the pinker your brew will turn out. This batch resulted in a very pale pink as I grow a light-coloured variety of rhubarb.

Now is the perfect time of year for brewing some rhubarb champagne – rhubarb is abundant, and it’s a delicious drink for the warming weather.

Pink Fizzy Rhubarb Champagne Recipe


  • 3 & ½ cups rhubarb
  • 3 & ½ cups of sugar
  • Juice of 2 lemons
  • 12 tablespoons of apple cider vinegar
  • 4 litres of water


Chop up your home-grown rhubarb into little pieces, until you’ve got 3 and a half cups.

Put this, along with 3 and a half cups of sugar into a large-ish vessel, which has been well cleaned and rinsed with boiling water. I used a ceramic fermenting crock, but you could also use a very clean plastic bucket or a large jar.

Add the lemon juice, apple cider vinegar, four litres of water, and leave to ferment for around three days.

Then bottle (I used some glass swing-top bottles I got at a garage sale) and leave for around three weeks.

Then pop it like a champagne bottle! It’ll fizz, just like the real deal. But to my mind, it’s much more delicious. And more satisfying, because I made it myself.

We’re currently enjoying ours cut half-and-half with mineral water, in account of the syrupy sweetness of the champagne.

You could also add some chopped up strawberries for extra sweetness and a decorative element.

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  1. Another wonderful use for my amazingly abundant rhubarb crop. I’ve already mad a batch of elderflower champagne (Champagne of the Meadow) so there is no excuse not to give this one a try. What a fantastic website – I hope you are overwhelmed with support.

  2. Yum ! I was wondering what to do with my next crop of rhubarb – now I know!!! I am enjoying your website so good luck. Cheers

  3. Hello, thank you so much for sharing your recipe. I was wondering how many bottles did this recipe make? I’m having a party for my 30th and was hoping to make about 20 bottles – so wanting to know by how much I should multiply your measures by!

    Thank you!

  4. Tried this recipe, now just 3 weeks until I can try it. I forgot to use my hydrometer at the start so no way of working out the ABV. Do you know roughly what it works out as?

  5. Well, I made this so called sparkling champagne exactly as the recipe said ,after three days we went to bottle it .Not a bit of fizz in it .Dead as a do do .soooo disappointed.

    1. Did you make sure you used organic rhubarb and that the kitchen was warm enough? Sounds like you had what we call a “stuck” ferment. Your local winemaking shop should be able to help with some remedies next time.

  6. mmmmm I have to try this again, mine exploded last time, hehe. In the pantry cupboard , allllll over the linen. What was left was divine.

  7. Hi, this sounds delish! Once bottled do you leave it in the fridge for the 3 weeks? Or at room temp? I’m assuming fridge but wanted to double check. Can’t wait to make some.

    1. As with any homebrewed, carbonated drink I’d treat it with caution Penny – it could explode, as the secondary fermentation has likely not finished (hence the bubbles). If you’re planning on keeping it much longer than the 3 weeks recommended in the recipe I’d store bottles in a cardboard box or place an airlock on the top of bottles to prevent acidification, but allow excess pressure to be released. You could also try storing it in the fridge- this will slow the fermentation, but the other two options are probably the safest long term.

  8. Can’t wait to try this! A couple of questions – do you seal the initial vessel you’re brewing in or just cover it with a cloth like you would with Kombucha? Do you know the alcohol % or how can this be measured and does this get higher if you leave it to ferment for longer?

  9. Hello
    I am yet to make so I don’t have a visual. Do you strain the rhubarb prior to bottling or does the rhubarb dissolve during the fermentation process?

  10. Just followed your recipe. Did twice the amount. It was delicious but not very alcoholic. Plan to get hold of a hydrometer . Can’t stop drinking the.stuff.

    1. I guess that means you can drink twice as much. You could experiment with adding more sugar to increase the alcohol content.

  11. Thank you for this recipe. First time I made it I left it for 3 days and it turned a bit over fermented. I bottled it anyway. Great fizz but a bit of an off taste. Second attempt I left it for 2 days before I bottled it. Tastes great and great fizz. I was wondering can I substitute the rhubarb for strawberries grown in my garden?

    1. Temperature variations can effect the time for fermentation. I’m sure strawberries would work well too. Give it a go and let us know how you go.

    1. I haven’t tried it myself, but I don’t see why not. Give it a try and let us know how you go.

    1. No, it doesn’t need to be in a sealed container when fermenting in the first 3 days. It’s better if it’s in a wide mouth container and you stir it multiple times while it is fermenting. This encourages wild yeast from the air to populate your ferment. When you bottle it is when it needs to be sealed, then it will continue to create more fizz and will give you a delicious pop when opening!

      1. I used to make rhubarb champers when i was a young bloke working on the Nullabor in the early 70s. Forget the recipe buf itf had. a kick like a mule and the best part we’d get smashed and not have a hangover the next day or whenever we woke up. Wish i could recall the recipe.

  12. Hi

    I’ve just decanted mine into bottles after 3 days in a sealed bucket but there was no fizz at all, am I wasting my time waiting 3 weeks if there is no fizz when in the bucket?

    1. I would try your ferment again and not seal the container when you are fermenting it. At this stage you will want to be capturing wild yeast from the air, and stirring it a few times a day is a good idea. Once it has bubbled and gone through a fermentation stage (the timing of this will vary depending on the warmth of your kitchen), then you can bottle it in sealed containers, and you should get a good fizz.

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