Sunday, January 6, 2013

Rhubarb fizz

Our garden bed at Hilton Harvest has been a little neglected of late. But we have one monster rhubarb plant! Its a great one to grow there - its apparently not favoured by passers by.

Ads has just put on a brew of fizz. We have made it before an it was yummo. Only a few bottles exploded. Well worth the risk, though. The recipe is from Sally Wise's Year in a Bottle, my fab preserves book. The recipes are not to fancy and always work out perfectly.

Here is the recipe:
875g chopped rhubarb
875g sugar
1 Lemmon chopped
200m white wine or cider vinegar
4.5 L cold water

Combine in a food safe bucket. Cover loosely with a clean tea towel and leave for 48 hours. Strain and pour into sterile bottles. Seal. It will be ready on two weeks. Open carefully!

Will post pictures of the bottled fizz soon!

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