Fermented Rhubarb

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

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