How to Make Pink Fizzy Rhubarb Champagne

Have you ever tried rhubarb champagne? It’s a delectable, sweet,
refreshing, ever so slightly alcoholic, pink, fizzy beverage, which
you can easily make at home. Now is a perfect time of year for brewing
some – rhubarb is abundant, and it’s a delicious drink for the warming
weather. Yay!

Rhubarb champagne
Image Credit: Empowered Sustenance.

This recipe is an amalgamation of a number of recipes from the
internet. Obviously, you can multiply the volumes in this recipe if
you’re very thirsty and/or have a party coming up!

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

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.

Then pop it like a champagne bottle! It’ll fizz, just like the real
deal. But to my mind, it’s much more delicious. And kinda more
satisfying, because I made it myself. I’m funny like that…

We’re currently enjoying ours cut half and half with mineral water, in
account of the syrupy sweetness of the champagne. Tonight we even had
some outrageously delicious local strawberries chopped up in it. What
a supremely delicious (and rather good looking) treat!

Article originally titled: Mmmm Pink Fizzy Rhubarb Champagne

Feeling hungry? Check out some of the other recipes we have published on this blog: shakshukasauerkraut, cauliflower bake, baked vegetables, nitrate-free bacon, tomato salsa, and ‘jumbleberry’ pie.

14 thoughts on “How to Make Pink Fizzy Rhubarb Champagne

  1. Another wonderful use for my amazingly abundant rhubarb crop. I’ve already mad a batch of elderflower champagne (Champagne of the Meadow) so there is no excuse not to give this one a try. What a fantastic website – I hope you are overwhelmed with support.

  2. Yum ! I was wondering what to do with my next crop of rhubarb – now I know!!! I am enjoying your website so good luck. Cheers

  3. Hello, thank you so much for sharing your recipe. I was wondering how many bottles did this recipe make? I’m having a party for my 30th and was hoping to make about 20 bottles – so wanting to know by how much I should multiply your measures by!

    Thank you!

  4. Tried this recipe, now just 3 weeks until I can try it. I forgot to use my hydrometer at the start so no way of working out the ABV. Do you know roughly what it works out as?

  5. Well, I made this so called sparkling champagne exactly as the recipe said ,after three days we went to bottle it .Not a bit of fizz in it .Dead as a do do .soooo disappointed.

    1. Did you make sure you used organic rhubarb and that the kitchen was warm enough? Sounds like you had what we call a “stuck” ferment. Your local winemaking shop should be able to help with some remedies next time.

  6. mmmmm I have to try this again, mine exploded last time, hehe. In the pantry cupboard , allllll over the linen. What was left was divine.

  7. Hi, this sounds delish! Once bottled do you leave it in the fridge for the 3 weeks? Or at room temp? I’m assuming fridge but wanted to double check. Can’t wait to make some.

  8. I substituted rose flowers for the rhubarb and have a delightful turkish delight flavoured champagne

    1. As with any homebrewed, carbonated drink I’d treat it with caution Penny – it could explode, as the secondary fermentation has likely not finished (hence the bubbles). If you’re planning on keeping it much longer than the 3 weeks recommended in the recipe I’d store bottles in a cardboard box or place an airlock on the top of bottles to prevent acidification, but allow excess pressure to be released. You could also try storing it in the fridge- this will slow the fermentation, but the other two options are probably the safest long term.

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