January 6, 2011 at 11:30 pm #254128
Does anyone here know how to make alcoholic rhubarb champange?January 6, 2011 at 11:51 pm #486760
🙂 No I don’t know how to make it, sorry, but I do know my dad used to make it when I was a child so if no one else here has a recipe I can probably ask my mother if she still has the recipe. Let me know if you don’t get any recipes.
I do remember that it was very sweet although not very alcoholic and that many a bottle burst in the laundry cupboard though!:laugh:January 7, 2011 at 12:30 am #486761
20c cold water
3 1/2c rhubarb
3 1/2c sugar
11Tablespoons white wine vinegar
wash rhubarb and lemon, don’t peel and cut up roughply, add to water and sugar in plastic bucketstand ‘no longer’ than 48hrs or the rhubarb will sour
strain, bottle and cap,
ready in 2 to 3 weeks
not my recipe but apparently it won at the Hobart Show, and I have never done itJanuary 7, 2011 at 12:01 pm #486762
Thanks Calliecat! I’m going to ask DH to give it a go as we have heaps of rhubarb at the moment. Does the T next to vinegar stand for tablespoons?
BelJanuary 7, 2011 at 12:03 pm #486763
calliecat is that 1 litre of cider vinegar? thanksJanuary 7, 2011 at 12:14 pm #486764
:blush: have edited the above recipe it is ‘white wine vinegar’ and yes 11 tablespoons,
was working between 2 pages last night, tried to copy and paste but doesn’t work form the documents partJanuary 7, 2011 at 11:33 pm #486765
Thanks Calliecat. I think Gypsy and I posted our replies at the same time – didn’t mean to give you a hard time :unsure:
Thanks again for the recipe.
BelJanuary 7, 2011 at 11:54 pm #486766
the whoa everyone was to stop you going down the wrong road and wasting all the ingredients I needed to edit – don’t worry about offending me LOL – but thanks anyway 🙂
hope it works for youJanuary 8, 2011 at 1:37 am #486767
Thanks for your recipe calliecat, I might give this a go too!January 8, 2011 at 2:37 pm #486768
for me the question is not so much how, but why?:laugh:
NevJanuary 8, 2011 at 4:18 pm #486769
We love our rhubarb champagne but mostly drink it while it is still at the ‘pink lemonade’ stage. The recipe I use is:
800g rhubarb (I like to freeze at least some as I think it breaks down/colours better)
12 tablespoons cider vinegar
4.5 L water
Chop rhubarb 1cm and finely slice lemon and mix all ingredients into container and let sit for a couple of days or longer (depends on temp). Double strain into bottles (I always use at least one plastc bottle – when it is tight I let a bit of fizz off them all).
They are supposed to be ready after 6 weeks but ours are all finished before then – we drink it from first fizz.January 8, 2011 at 5:02 pm #486770
I’d never heard of Rhubarb champayne until today.
I think I might have to give this one a go!January 8, 2011 at 6:31 pm #486771
Wombat, my old man made this stuff it was awesome, better than any champagne I have ever had since….thats why 🙂 Best use of Rhubarb anyway. I dont have hte recipe but I made it with him and my recollection is that recipe looks good.
WARNING WARNING this stuff can go nuclear we had to inspect and retrieve some batches with a dustbin lid. We used glass bottles king browns so it was sticky and dangerous. If you are a slack measurer you might want to avoid glass.January 8, 2011 at 7:43 pm #486772
CharlesinPerth post=300643 wrote:
WARNING WARNING this stuff can go nuclear we had to inspect and retrieve some batches with a dustbin lid. We used glass bottles king browns so it was sticky and dangerous. If you are a slack measurer you might want to avoid glass.
This statement reminded me of the ‘Warning, Warning Will Robinson.. intruder ..’ from the trusty robot off Lost In Space :laugh:
Seriously though.. thanks for the warning! 🙂January 8, 2011 at 7:49 pm #486773
ok that is where I got the cider vinegar from the first time lol
have two recipes, started off with the first one – which veginout posted and the other one that I posted
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