Name: Fermented Rhubarb Fizz
Yield: 1-litre/1¾-pint Jar
Ingredients: 15 g/1 tbsp freshly grated ginger root; 15 g/1 tbsp sugar; ½ probiotic capsule (content only); 75 ml/2½ fl oz/5 tbsp agave syrup; 45 ml/3 tbsp freshly squeezed lemon juice; 700 g/1½ lb rhubarb; 1 litre/1¾ pints filtered water

Preparation info

1 litre
Jar

Difficulty
Easy

Appears in

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

Rinse the rhubarb and cut up in small pieces, then put in a saucepan with the measured water.
Boil the rhubarb for 5 minutes or so until the pieces have started to disintegrate. Let cool to room temperature.
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.