Friday, November 5, 2010

Champers anyone?

 The rhubarb plants have revived after winter so I am overrun with rhubarb again.
there is only so much you can eat - breakfast, rhubarb crumble, rhubarb shortcake, muffins.

last year I started making Rhubarb champagne.  As far as I am aware it is not alcoholic - contains rhubarb, sugar, vinegar and water, but it gets very fizzy.
The good thing though is it keeps it fizz unlike ginger beer which can go flat once opened.  also no feeding a "bug" everyday.
It keeps well too - at least 3 months.  It does well to last that long really too.  I just reuse plastic sot drink bottles so that is less going to the landfill too.


  1. That sounds yum!
    Any chance of sharing your recipe???

  2. 1kg rhubarb, 3 1/2 Cups sugar, 1 teaspoon vinegar
    Chop rhubarb roughly, Add 5 litres water, sugar and vinegar. Mix. Leave to sit for 48 hours covered, then bottle. Leave for 2-3 weeks before consuming. May be explosive on opening. Best served chilled.
    You can add lemon juice too but I have never done that.