Rhubarb Champagne

This delightfully fizzy homemade rhubarb 'champagne' captures the tart sparkle of rhubarb in every sip. Lightly fermented for natural bubbles, it's perfect for warm afternoons and garden gatherings.

Use red rhubarb for a blushing pink hue, or go with green stalks for a more delicate, golden-white sparkle.

Ingredients:

Makes approximately 3 litres.

• 900g (2 lb) rhubarb, cut into small chunks
• 2 lemons, sliced
• 700g (1 1/2 lb) sugar
• 3.8lt (1 gal) warm water
• 1 tablespoon white vinegar

Method

• Chop the rhubarb stalks into small chunks and put them into a large plastic bucket (don't use anything metal as it will react with the fermentation process).
• Cut the lemon into slices and add to the bucket.
• Add the sugar, white vinegar, and warm water, and give it a good stir.
• Leave to ferment for 48 hours. You can cover the bucket loosely with a lid or plastic wrap.
• Sterilise four (750ml) glass bottles with boiling water.
• Strain the liquid through a fine muslin three or four times.
• Pour the champagne into the sterilised bottles. 
• Seal the bottles and leave for 10 days to ferment.
• Enjoy! Rhubarb Champagne is best served over ice with a slice of fresh lemon.