Rhubarb Bubbly

Its not all about elderflowers this month (or you would be forgiven for thinking that if you are following my facebook page) For those of you who don’t have access to elderflowers, then why not try some rhubarb bubbly for Christmas?  Most people have some rhubarb coming away in the garden and there’s only so much rhubarb crumble you can eat. So if you love the taste of rhubarb and want to show off your homesteading skills give this one a try. I have started creating pdfs of my recipes for you to download so you don’t have to you’re your phone open to read.   Make sure you read all the notes in the blog as the recipe is just the ingredients and the method.

Ingredients.

3 and a half cups of chopped rhubarb

5 litres cold water

3 and a half cups of sugar

3 quarters of a cup of apple cider vinegar

1 lemon thinly sliced.

5-6 1.25 litre plastic recycled fizzy drink bottles or glass bottles designed for fermented drinks. Do not use regular glass wine bottles.

 Method.

Wash and chop rhubarb.

Thinly slice lemon

Put the fruit, sugar, vinegar and water in a clean bucket (washed out with boiling water)

Place on the bench but don’t cover and allow to ferment for 48 hours.

 Wash 4 recycled 1.25 plastic soft drink bottles or nice glass ones with good lids. Make sure the glass ones are suitable for fizzy drinks though – you don’t want any explosions!

 Strain your juice through some cheesecloth then pour into bottles. Cap.   Leave for a couple of weeks then try chilled.  The warmer the weather the quicker the ferment will take place.  Six weeks is ideal.