Rhubarb Chamapagne
Great to make with new, young rhubarb shoots. it's an unusual tasting one, not to everyone's taste, and can taste very different from batch to batch. Be careful how you store this, I've had glass bottles explode over me in bed with a cascade of glass and champagne, it gets really fizzy! So plastic is better.
Ingredients:
1 kg rhubarb3 cups sugar
6 teaspoons white vinegar
4 litres water
2 lemons
Method: Cut rhubarb into small
pieces; add to large bowl/container. Slice lemon in strips with rind on
it. Add lemon slices and rest of ingredients to the rhubarb. Cover
and leave for 48 hours stirring occasionally. Strain 3 times.
Bottle and label. Leave for two weeks to mature.
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