I’m definitely up for anything pink and sparking served in a flute glass.

This recipe was provided by the lovely ladies at the Gerringong Community Garden. So, if you have lots of rhubarb in your garden at home, here’s what you can do with it.

Rhubarb sparkling wine recipe

Ingredients:

3½ cups rhubarb

3½ cups of sugar

Juice of 2 lemons

12 tablespoons of apple cider vinegar

4 litres of water

Method:

Chop up your home-grown rhubarb into small pieces to make three and a half cups.

Add into a large vessel which has been well cleaned and rinsed with boiling water, along with three and a half cups of sugar. There are several suitable vessels: ceramic fermenting crock, a food grade lidded plastic bucket or large glass jar.

Add the lemon juice, apple cider vinegar, four litres of water, and leave in a cool, dry place to ferment for three days. Then bottle and leave for around three weeks. Glass bottles are preferable.

Rhubarb-champagne- courtesy of Pip Magazine

Then pop it like a champagne bottle! Expect some fizz, just like real champers. 

It’s quite delicious and satisfying and costs a lot less than the bottle shop.

You can add mineral water into your glass if you prefer a less sweet beverage.

Garnish with strawberries.

A wonderful variation is to use half strawberries, half rhubarb. 

This delightful rhubarb sparkling wine is not just a treat for the taste buds but also a celebration of homegrown produce.

Whether you're toasting a special occasion or simply enjoying a quiet moment in the garden, this bubbly pink creation is sure to impress.

So, gather your rhubarb, get fermenting, and raise a glass to the sweet satisfaction of homemade wine. Cheers to the fruits of your labour!