Author Jean Morrison
This is a beautiful, pink, fizzy and (I think) alcoholic drink. I've never drunk enough of it to see if I go silly.
I haven't made it in a while as I can never seem to find any decent rhubarb in the shops around here.
We tried growing rhubarb but weren't successful at all. If anyone knows any fail safe ways of growing rhubarb please do let me know because we are willing to have another go. Even our attempts at growing it couldn't be much worse than the straggly offerings in the supermarkets here in Bunbury.
Preparation time: 20 minutes, excludes standing time
Cooking time: 0 minutes
Quantity: Makes about 6 wine bottles
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
1 kg rhubarb
3 cups sugar
6 teaspoons white vinegar
4 litres water
Cut rhubarb into small pieces. Squeeze lemon and cut rind into small strips. Add lemon juice, rind and rest of ingredients to the rhubarb. Leave 48 hours stirring occasionally. Strain 3 times. Bottle and seal (crown seals). Leave 2 weeks to brew.
Try to choose really pink/red rhubarb as the colour makes a difference to the resultant champagne.
If the weather is warm then the 2 weeks waiting time can be reduced.
For more great recipes please visit the main Recipes Index