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Matt Whiley

Fermented Rhubarb

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Preparation info
  • about

    5 L

    • Difficulty

      Easy

Appears in
The Modern Cocktail
The Modern Cocktail

By Matt Whiley

Published 2017

  • About

Ingredients

  • 3–4 kg (6¾–8¾ lb) rhubarb
  • 800 g (1¾ lb

Method

Juice the rhubarb and measure out 1.5 L (3 pts). Stir the sugar into the water until dissolved, then pour into a fermentation bucket. Add the rhubarb juice, cover tightly with muslin (cheesecloth) an

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