Wednesday, 18 May 2011

Rhubarb Champagne

Ever since I got my allotment 3 years ago, it has become apparent that an allotment is not a proper allotment without rhubarb. My first plot has rather late rhubarb which when it does sprout, is completely enormous, with leaves easily as big as my Charlie. I have grown to love rhubarb. I like it stewed and cold with muesli, in rhubarb crumble and as rhubarb champagne.

Last year I made my first rhubarb champagne, which was totally explosive. It blew a hole in the roof of my dear friend's new kitchen and was rather delicious. At this time of year my potting shed takes on an additional role as a storage for my concoctions.

If you dare to have a go, here's the recipe. It is essential to vent the gas daily, as it will explode!







About a 1lb of chopped rhubarb


About a 1lb 10oz of sugar, any sugar will do but if you use white sugar, the champagne is a much pinker colour




11 tablespoons of cider vinegar
 
Finally add 20 cups of cold water (4 litres) and a chopped up lemon
 
 
Mix it all together in a large pan
I also have a small boy who checks all the ingredients and make sure that it tastes yummy ( there is no alcoholic content at this point)


Cover and leave for no more than 48 hours, then strained through a sieve and bottle. It's ready to drink after about 2 or 3 weeks





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