Rhubarb is one of the things seems to grow really well at the Pickle Farm with little or no input from us. Even the recent flooding which left the entire veggie garden was under 20 cms of water and killed everything else didn’t deter the rhubarb. We are always on the look out for new ways to use rhubarb, so when I came across a recipe to make a sparkling rhubarb drink, we had to try it!
This recipe is from Sally Wise’s book, A Year in a Bottle, which is full of very doable recipes and practical information about preserving. We’ve varied it only slightly, and my kids call it Rhubarb Fizz rather than the slightly more refined ‘Sparkling Rhubarb’ that Sally uses.
Rhubarb Fizz Recipe
875grams of rhubarb
875g of sugar
160ml white wine or cider vinegar.
18 cups of cold water
Wash and chop the rhubarb into fairly small pieces. Scrub the skins of the lemon clean and chop into chunks. Throw the rhubarb, lemon (skins and all) and all the other ingredients into a clean, food safe bucket (we used a regular plastic bucket) give it a bit of a stir and cover loosely with a tea towel. Leave it to sit somewhere safe and cool for 48 hours, then strain and pour into sterile bottles. Make sure you use bottles that can cope with the pressure of the fizz building up. We used old champagne bottles with new stoppers that The Father Figure had bought a long time ago when he was dabbling with wine making.
Store the bottles in a safe, cool place and they’ll be ready to drink in about 2 weeks. Be very careful when transporting or opening the bottles, the fizz builds up and they can go off with quite a pop!
The Rhubarb Fizz is such a lovely satisfying pink colour and it tastes very sweet and lemony…. almost like old fashioned pink lemonade. It was so easy to make that we made a double batch and bottled them up with home made labels to give as Christmas presents.
We are quite keen to try our hand at making different varieties of ‘fizzy’ fruit drinks. Does anyone have any recipes or ideas to share?