Rhubarb Fizz!

This is the first fermented drink I started making for my family, after initially being afraid to serve them anything I have fermented myself.

Now they keep asking if and when I am making the next batch.

This drink is slightly sweet (although initial sugar used in the recipe seems like a lot!) and very refreshing and bubbly. It will contain small amount of alcohol. I make sure it goes to the fridge as soon as it becomes fizzy to limit sugar conversion to alcohol to minimum.

Next time you hold a bunch of rhubarb in your hands, find this recipe and please try it. It will be so much quicker than anything else you could do with it.

I have learned to make it from a wonderful book: "Wild Drinks" by Sharon Flynn. I initially only made it because I happened to have both rhubarb and lemon growing in my garden.

What I like about this recipe is that it does not require any special ingredients or equipment. I am using thick glass bottles designed for fermentation any though. Bottles can burst if left in room temperature for too long, which is the main hazard here. If you are unsure about this, maybe consider making it in a plastic bottle/container at first?

To make this recipe you will need:

• 300 gram of rhubarb stalks (leaves are mildly poisonous so discard them)

• 250 gram of sugar

• Vinegar (apple cider would be best) - dash (I use a more than just a dash: around 1/4 cup or a bit more)

• Juice of 1 lemon (original recipe asks for 1/2 but we prefer one full lemon

• 2 liters of water, filtered

• A 2-liter jar, gauze and string or large rubber band, sieve, funnel, plastic or glass bottle/s,

Rhubarb fizz

Method:

1. Cut the rhubarb into small pieces (apparently freezing and then thawing them releases more flavor), then put them into a jar

2. Cover with sugar, lemon juice and a splash of vinegar (I think I use bit more than a splash more like 1/4 cup)

3. Leave for 1 hour

4. Top it with water, mix and cover with gauze or kitchen towel secured with a string or rubber band (to keep clean from insect etc)

5. Ideally mix daily

6. After 3-5 days small bubbles should start appearing around the rhubarb pieces. the taste should be becoming less sweet and slightly effervescent. Strain the rhubarb and move the liquid into the bottles.

7. You can then leave the bottles out in the room temperature for a day or two. They should become fizzy during this time. It can take up to a week to develop enough fizziness, but you need to check on them daily. In warmer weather it can start becoming very fizzy just after one day.

8. Move to the fridge, enjoy :)