Rhubarb Fizz
Method
A taste of summer in a bottle.
Scrub the skin of the lemon clean and chop into chunks. Throw the rhubarb, lemon (skins and all) and all the other ingredients into a clean, food safe plastic bucket, give it a stir and cover loosely with a tea towel. Leave it to sit somewhere safe and cool for 48 hours, then strain and pour into sterile bottles with screw-tops so that they can cope with the pressure of the fizz building up. Store the bottles in a safe, cool place for about 2 weeks, when the fizz is ready to drink. Be very careful when transporting or opening the bottles, as the fizz builds up.
Ingredients
450g rhubarb, washed, trimmed and chopped into 2.5cm / 1-inch pieces
450g caster sugar
1 lemon
80ml white wine or cider vinegar
2 litres cold water
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