I love making drinks for the family, you’ll usually find cordials and syrups made with gorgeous flavours such as elderflowers and hibiscus/rosella. Recently however I heard of rhubarb champagne and I loved the idea for two reasons. Obviously to make another natural drink but I really liked that you can use the rhubarb twice, this appeals to the frugal side of me. Firstly you soak the chopped stalks in a sugar syrup with lemons and then, once you strain it all you can still use the flesh to make crumble or other deliciousness. I think that’s brilliant!
So while rhubarb can still be found at my local farmer’s markets (Moggill Markets) I thought I better get into some pink champagne making.
500 gr bright red rhubarb
3 cups of sugar
7 tablespoons of Cider Vinegar
Juice of 4 lemons (1/2-3/4 cup)
4 litres of water
- Dissolve 3 cups of sugar in 1 litre of hot water.
- Add 3 litres of cold water,cider vinegar and juice of 4 lemons.
- Add chopped rhubarb.
- Cover with a tea towel and leave for 48 hours.
- Strain and bottle.
- Leave at least 14 days in sealed bottles before opening.
*Use the Rhubarb pieces for crumble, pie, or my rhubarb ice cream!!
The avearge bunch of rhubarb comes in at just UNDER 500gr once you chop off all the leaves. In my case it was 395gr. For the sake of adjusting quantities without using a calculator or breaking into a major sweat I pretended I had 400gr.
The hardest parts about the recipe are finding a container large enough to hold everything and then finding enough space in the fridge to store the bottles.
The first bottle I opened after 2 weeks was not fizzy. I was disappointed but the taste was so amazing it made up for it. The second and subsequent bottles all had lovely fizzy pink rhubarb champagne.
As I said, the taste was great. But it was very strong and very sweet. We found, for it to be perfect, to dilute it with water at a 1:1 ratio.
Will make this again next time I buy rhubarb, especially since I am not using up the rhubarb and can still use it for something else. Oh!!! I could make my rhubarb tart tatin *swoon*