We are making a half batch because we didn't have enough rhubarb in the garden this time. I will give you instructions on how to make a full batch.
Wash a kilo of rhubarb,
Chop off the ends.
Cut into pieces.
Measure one kilo of sugar.
Chop one and a half lemons into quarters.
Put these ingredients into a bucket - we bought a stainless steel bucket especially for food purposes.
|I know I used more lemon than I told you, but they were very small!|
Add one cup of white wine vinegar and five litres of tap water.
Cover with a tea towel.
Leave for two days.
After two days strain into a large jug and pour into sterilised bottles.
In two weeks the rhubarb should be fizzy and ready to drink!
Isn't it pretty and pink? I hope you enjoy this drink as much as we do!