Herb-Infused Sparkling Rhubarb Drink Recipe

We really love making our own cold sparkling rhubarb drink lately! It's an old fashioned cooling summer drink, ideal when you have a glut of rhubarb from the garden.

It's naturally fermented, delicious and it's really easy. Plus, you can cook up the rhubarb afterwards and preserve!

By the way, rhubarb root (after 4 years) is incredibly medicinal! It has a potent cleansing action on the gut, removing debris along the way . It's rich in iron, great for anaemia, perfect for all things digestion, and was used historically to treat dysentery.

Sparkling Rhubarb Drink

Makes 4.5 litres, approximately

• 875g rhubarb stalks, diced (never use the leaves)
• 600g raw sugar
• 1 lemon, chopped
• 4.5 litres water
• 200ml cider vinegar
• Small shredded handful of herbs of your choice to infuse (kawakawa, lemon balm, pineapple sage, calendula etc.)

Place all in a food-safe bucket, mix well, then place a tea towel over the top of the bucket and leave to stand at room temperature for 48 hours.

Strain through a fine nylon kitchen sieve and pour into bottles and seal immediately. 

The sparkling rhubarb will be ready in 2 weeks.  Open carefully – it’s best to refrigerate it before opening.

NOTES: 

• It is highly advisable to refrigerate once the fizz has developed.  It helps to stop the fermentation reaching the point where bottles might explode.
• Be sure to use bottles that can take the pressure.
• Some cubed ginger added to the recipe is a delicious addition, but a word of warning - keep a VERY close eye on the bottles, it will be ready within a week! (don't leave it longer or they WILL explode, as we discovered recently haha)