1 kg (2 and 1/4 pounds) rhubarb
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.