How to Make Pink Fizzy Rhubarb Champagne

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.

Comments (31)

  1. Avatar

    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.

    Dec 6, 2013 Reply
  2. Avatar

    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

    Mar 9, 2014 Reply
  3. Avatar

    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!

    Laura Yuill
    Jul 27, 2014 Reply
    • Avatar

      It makes about 5 bottles. Happy 30th.

      Robyn Rosenfeldt
      Aug 1, 2014 Reply
  4. Avatar

    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?

    Scott Hornsby
    Jun 1, 2017 Reply
  5. Avatar

    Hi, will this keep indefinitely as long as it’s sealed? Thanks.

    Jun 4, 2017 Reply
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      See our comments on storage above Laura! 🙂

      Pip Magazine
      Jan 26, 2018 Reply
  6. Avatar

    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.

    Jun 6, 2017 Reply
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      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.

      Pip Magazine
      Jan 26, 2018 Reply
  7. Avatar

    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.

    Chrissy Moocow
    Nov 7, 2017 Reply
  8. Avatar

    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.

    Nov 8, 2017 Reply
  9. Avatar

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

    Heather-Gaia Thorpe
    Nov 8, 2017 Reply
  10. Avatar

    Can anyone tell me how long the rhubarb champagne lasts please?

    Penny Dyer
    Jan 14, 2018 Reply
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      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.

      Pip Magazine
      Jan 26, 2018 Reply
  11. Avatar

    Can’t wait to try this! A couple of questions – do you seal the initial vessel you’re brewing in or just cover it with a cloth like you would with Kombucha? Do you know the alcohol % or how can this be measured and does this get higher if you leave it to ferment for longer?

    Apr 12, 2018 Reply
    • Avatar

      Mine was 4.6% and in a sealed container

      Jul 18, 2018 Reply
  12. Avatar

    I am yet to make so I don’t have a visual. Do you strain the rhubarb prior to bottling or does the rhubarb dissolve during the fermentation process?

    Dec 19, 2018 Reply
  13. Avatar

    Just followed your recipe. Did twice the amount. It was delicious but not very alcoholic. Plan to get hold of a hydrometer . Can’t stop drinking the.stuff.

    Mar 31, 2019 Reply
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      I guess that means you can drink twice as much. You could experiment with adding more sugar to increase the alcohol content.

      Robyn Rosenfeldt
      Apr 1, 2019 Reply
  14. Avatar

    Thank you for this recipe. First time I made it I left it for 3 days and it turned a bit over fermented. I bottled it anyway. Great fizz but a bit of an off taste. Second attempt I left it for 2 days before I bottled it. Tastes great and great fizz. I was wondering can I substitute the rhubarb for strawberries grown in my garden?

    Charlotte Jones
    Jun 24, 2019 Reply
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      Temperature variations can effect the time for fermentation. I’m sure strawberries would work well too. Give it a go and let us know how you go.

      Robyn Rosenfeldt
      Jun 25, 2019 Reply
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        Thank you Robyn for your reply. Really looking forward to strawberry champagne

        Charlotte Jones
        Jun 27, 2019 Reply
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    Mine has mould on the top after 3 days 🙁

    Dec 31, 2019 Reply
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      Did you clean all the bottles and equipment really well before bottling?

      Robyn Rosenfeldt
      Jan 1, 2020 Reply
  16. Avatar

    Can I use this same recipe with Feijoas instead of rhubarb?

    Apr 30, 2020 Reply
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      I haven’t tried it myself, but I don’t see why not. Give it a try and let us know how you go.

      Robyn Rosenfeldt
      Apr 30, 2020 Reply
  17. Avatar

    When you ferment it for the three days does it need to be in a sealed container?

    Jun 10, 2020 Reply
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      No, it doesn’t need to be in a sealed container when fermenting in the first 3 days. It’s better if it’s in a wide mouth container and you stir it multiple times while it is fermenting. This encourages wild yeast from the air to populate your ferment. When you bottle it is when it needs to be sealed, then it will continue to create more fizz and will give you a delicious pop when opening!

      Robyn Rosenfeldt
      Jun 26, 2020 Reply
  18. Avatar


    I’ve just decanted mine into bottles after 3 days in a sealed bucket but there was no fizz at all, am I wasting my time waiting 3 weeks if there is no fizz when in the bucket?

    Jun 24, 2020 Reply
    • Avatar

      I would try your ferment again and not seal the container when you are fermenting it. At this stage you will want to be capturing wild yeast from the air, and stirring it a few times a day is a good idea. Once it has bubbled and gone through a fermentation stage (the timing of this will vary depending on the warmth of your kitchen), then you can bottle it in sealed containers, and you should get a good fizz.

      Robyn Rosenfeldt
      Jun 26, 2020 Reply
  19. […] cake featured at Floating kitchen. PIP Australian permaculture magazine also featured a pink fizzy rhubarb champagne which sounds […]

    Aug 16, 2020 Reply

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