Rhubarb Champagne
3.5 cups (1kg) chopped rhubarb
1 lemon, sliced
3.5 cups sugar
150ml vinegar
5l water
Mix in a bucket, cover with a cloth to keep the ferment flies and dust out and stand for 48 hours. Strain and bottle in sterilised cool drink bottles. It makes about 5l. A note about the bottles, they will expand greatly. Do not keep it for too long as it gets very gassy. Start drinking it after about a week and before about 6 weeks. It does get bitter after a length of time. It is a short-lived, easy-to-consume drink. Chill well before opening and either open it outside or over the sink just in case it spurts.
I used to make this in glass bottles; it was too dangerous with them exploding at the drop of a leaf.
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