Last year the rhubarb champagne I made was not as explosive or as nice as the year before. I couldn't work out why until I checked my blog post from last year for the recipe and it was not the one from my recipe book. So I thought I should share the more explosive recipe because it is delicious and has been known to make holes in people's ceilings.
I am very proud to say that out of the 5 ingredients needed to make rhubarb champagne, 80% were sourced from the UK. Up until last night, I didn't even realise that sugar beet was grown in England. Apparently Silver Spoon only use sugar from British Farmers which I think is brilliant. It was only the lemon that didn't come from this country but Spain isn't too far away so I guess the food miles are still less than they could be.
3 1/2 cups of rhubarb (which is about 1lb)
3 1/2 cups of sugar (which is about 1lb bag)
11 tablespoons of cider vinegar1 Lemon
20 cups of cold water
Chop up the rhubarb and the lemon, place in a large saucepan and add the sugar, vinegar and stir. Leave for no more than 48 hours, then stained and bottle. It should be ready in about 3 weeks. I recommend that you vent the gas daily, to prevent explosions!
This year however I was missing the small boy who usually does the stirring. It is the first time I have really missed him since he started school. Of course I miss both my children when they are at school but a Friday is the only day I don't work, I relish the idea of having some time to myself to get on with jobs without little helping hands. Today though I did truly miss my little helper and my lack of pre-school children at home. I was able to borrow the beautiful Matryoshka dolls measuring cups that Josie got for her birthday though and return them to her room without her knowing!