3 1/2 cups chopped fresh rhubarb
3 1/2 cups sugar
Juice of 2 lemons
12 tbsp apple cider vinegar
4 litres of water
Chop up your home-grown rhubarb into little pieces, until you’ve got 3 and a half cups. One site said that if you freeze the rhubarb first then your champagne will be pinker, though I suspect that the colour of your rhubarb will have more of an impact. Mine was a very pale pink because I have a light-coloured variety of rhubarb. I’d love to try making some with the dark, almost purple rhubarb!
Put this, along with 3 and a half cups of sugar, into a large-ish vessel, which has been well cleaned and rinsed with boiling water. I used a ceramic fermenting crock, but you could also use a very clean plastic bucket or a large jar.
Add the juice from a couple of lemons, 12 tablespoons of apple cider vinegar, and 4 litres of water, and leave to ferment for around 3 days.
Then bottle (I used some glass swing-top bottles I got at a garage sale, but I’ve heard that plastic soft-drink bottles also work well) and leave for around 3 weeks.