Asa Simonsson

Fermented Rhubarb Fizz

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Preparation info

  • 1 litre

    Jar
    • Difficulty

      Easy

Appears in
Fermentation
Fermentation

By Asa Simonsson

Published 2019

  • About

Anyone with rhubarb in their allotment will know how much produce you can end up with. When you are bored with making crumble, and have a fridge full of fermented rhubarbs, this is a great way of using the beautiful-looking vegetable. Yes, rhubarb is actually a vegetable even though we mostly make sweet things out of it.

Ingredients

  • 700 g/1½ lb rhubarb
  • 1 litre/1¾

Method

  1. Rinse the rhubarb and cut up in small pieces, then put in a saucepan with the measured water.
  2. Boil the rhubarb for 5 minutes or so until the pieces have started to disintegrate. Let cool to room temperature.
  3. Over a large bowl to retain the liquid, strain the rhubarb through a muslin cloth or a nut milk bag. You can press down the purée if needed.

Photos