Rhubarb champagne anyone?

I once had a recipe for rhubarb champagne but I cannot find it now that I have rhubarb in the garden. I like stewed rhubarb and apple for breakfast but thinking of ginger beer over the weekend, I remembered the champagne and thought someone might have a recipe. All I can remember is that it is non alcoholic and has the most superb pink colour.

4 thoughts on “Rhubarb champagne anyone?

  1. Hi Christine,

    I was intrigued enough to go and hunt down a recipe or two for this (we’ve been having some good results with a ginger beer plant recently); I suspect I might be expanding our rhubarb patch soon if this recipe goes well 😉

    Here’s a couple of slightly different recipes:

    Rhubarb Champagne (http://www.cheap-and-easy-recipes.com/individual-recipes/rhubarb-champagne.htm)
    Ingredients:
    1 kg (2 and 1/4 pounds) rhubarb
    3 cups sugar
    6 teaspoons white vinegar
    4 litres (7 pints) water
    2 lemons

    Method:
    Cut rhubarb into small pieces. Squeeze lemon and cut rind into small strips. Add lemon juice, rind and rest of ingredients to the rhubarb. Leave 48 hours stirring occasionally. Strain 3 times. Bottle and seal (crown seals). Leave 2 weeks to brew.

    Notes:
    Try to choose really pink/red rhubarb as the colour makes a difference to the resultant champagne.
    If the weather is warm then the 2 weeks waiting time can be reduced.
    [I’d probably use plastic PET bottles because they have more ‘give’]

    A slightly different recipe is on the ABC Tasmania site but the same basic principle (we’ve had some good success with some other recipes from their site) – http://www.abc.net.au/tasmania/stories/s1866132.htm
    or on a kids recipe page (with image): http://www.thbs.intas.net/Kids_recipe_page.htm

    • Hi Chris,
      That sounds pretty much like the recipe I used to have so thankyou Gimila. Very happy to try that again.

      Store bottles in safe, cool place like shed for that 2 weeks, in case they explode would be my advice. Sometimes one or two would explode but usually after the crisis couple weeks, they are fine.

      Speaking of rhubarb, mine looks like it is about to flower. Does this hail the last of the rhubarb for the winter?

      Cheers Diane

  2. Hi Christine
    Judith Sweet gave us a great recipe for sparkling pink rhubarb at her session for the Seed to Plate Seminar Program last year. It is a great ‘occasion non -alcoholic drink ‘
    500 g rhubarb
    2 cups water
    2 cups sugar
    4 cm rind of lemon
    Boil it up for 15 minutes.
    Strain through a sieve and use like blackcurrent juice. Add a little to soda water.
    You can use the pulp for you pie.

    Good to see you at the Penguin Organic Festival . It was a great day.
    Nel

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