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.
75ml/2½fl oz/5tbspagave syrup
45ml/3tbsp freshly squeezed lemon juice
15g/1tbsp freshly grated ginger root
½probiotic capsule (content only)
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.
Add the syrup, lemon juice, sugar, ginger and probiotic to the cooled-down liquid. Stir until all dissolved.
Pour into clean glass bottles with a swing flip-top lid.
Let ferment for 2–3 days. Check after 2 days to see if there is enough carbonation for your liking; if not leave it for another day.
Store in the fridge when ready. Serve chilled. It will keep for a month in the fridge unopened.