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 three and a half cups.
Put this, along with three 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, on account of the syrupy sweetness of the champagne.
You could also add some chopped up strawberries for extra sweetness and a decorative element.