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
rhubarb champagne


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.


  1. So excited to make. am on day 2. I am making in my demijoln which I use for my mead. I saw another recipe which said you had to leave it open ….Don’t put a lid on the bucket, the mixture needs to gather the natural yeasts in the air to start the fermentation process.

    Is this what you recommend as I have my airlock on mine.?
    Does it go fizzy once you bottle it up?

    • It depends on a lot of factors. The longer you ferment the more alcoholic it becomes. When I make it feels midly alcoholic but I can’t give you any percentages.

  2. I use raw, unfiltered, unpasteurised organic honey apple cider vinegar. I do put a lid on it to stop unwanted bacteria getting in and causing mould.
    I stir it every day and then filter and bottle on around day 6.
    I also chop up finely one of the lemon skins and put that in also.

    • Hard to give an exact time but I keep mine in the fridge and they last for months. If left on the bench they will start to grow mould and keep fermenting.

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