Rhubarb Fizz

Having made Rhubarb cordial before (see here) I was most excited when I saw a recipe for Rhubarb Fizz in my favourite Good magazine.

My garden has rhubarb a plenty at the moment. They must enjoy this crazy rain/sun/rain/sun weather. I'm glad somebody does!

So here's the recipe - bloody easy if you ask me!

Rhubarb Fizz (courtesy of Good magazine)

1) Cut into small pieces about 8 stalks of Rhubarb (4 cups).
2) Cut up 1 lemon into small chunks
3) Place into a large bucket and add 1tsp white vinegar, 680g of sugar and 4½ litres of water.
4) Cover and leave for 48hrs
5) Strain and pour into bottles with screw top lids.
6) Leave for at least a week.
7) Refrigerate and then enjoy with ice in a tall glass!

NB: The recipe suggested using a bucket or plastic container with a sealed lid. Do you know how hard it is to find one of these? Anyway I improvised with a food covering/shower cap like thing. Please also note that the longer you leave your fizz the more fizzy it will get. Slowly loosen the cap each day to relieve the pressure in the bottle. Also be careful when opening - you could get a rhubarb shower instead!

A week later:


Wow! Not only is this drink naturally carbonated (definitely got a fizz to it) it tastes amazing! Kind of like a mixture between ginger beer and lemon cordial with a hint of rhubarb. Quite sweet so perhaps add lots of ice cubes to the glass. I tried it with a bit of vodka too - very palatable!

Final verdict: SUPER SIMPLE TO MAKE, TASTES GREAT!

Rhubarb Fizz

Rhubarb! Rhubarb!

I have discovered the refreshing taste of Rhubarb cordial.

A very simple recipe that requires some rhubarb, sugar and water. Mix it with soda and wallah! A very tasty summer drink.

The best part of this recipe was that the fruit pulp that was left over was super sweet and excellent on muesli for my breakfeast.

Ingredients

	1½	cups rhubarb, roughly chopped
	1	cup sugar
	1½	cups water
	~	Sparkling water
	~	Ice

Steps

1. Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.
2. Turn off the heat and allow to cool. Strain syrup into a large jar.
3. To make each soda, measure ¼ cup rhubarb syrup into a glass. Add enough sparkling water to fill the glass ⅔ full. Stir to mix, then add ice.

Rhubarb! Rhubarb!