Rhubarb Champagne

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This drink may be alcoholic so not advised for children.


  • 2 kg rhubarb
  • 1.5 kg sugar
  • 3 tablespoons white wine vinegar
  • 10 litres water
  • Juice and grated rind of 4 lemons





Place all ingredients in a large container, cover and leave in a cool spot for 48 hours. Strain well several times to ensure liquid is clear of solids. Bottle and leave at least 1 week prior to drinking.

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8 thoughts on “Rhubarb Champagne

  1. I am using bottles with wire clipped lids. Will these be safe for long term keeping. You mentioned you kept for one year. Others suggest it might explode. I don’t want to waste any and might need to keep longer than 2?weeks suggested by others

  2. I have made rhubarb champagne twice and it is always wonderful! I have also made pear, and blackberry champagne using same recipe, both were delicious! I failed most miserably using apples, am not sure what went wrong, but the whole batch over fermented and had too much sediment. I am about to try gooseberry champagne! Any advise?

  3. Pingback: Seasonal Recipes (Spring) – Rhubarb | Mama's Style

  4. Before my father died he made feijoa champagne, by changing recipe from rhubard to feijoas would this work cheers

  5. This is so yummy.the longer you leave this the higher the alcohol content.we have left some for at least a year.hangover material.
    before opening put bottle in fridge for half hour.

  6. I have been making Rhubarb Champagne for years but recently lost my recipe so Thank you for this one.
    I also placed 3 sultanas in each bottle and so when they had risen to top of the bottle, it was then great to drink.
    Thanks again

  7. I love Rubarb so when I heard Helen talking about making your champagne from Rubarb I decided to make it for my up coming 60th birthday dinner party with friend in early September. I can’t wait to see how it turns out and will let you know after the event. Many thanks Charmaine
    P.S. Love the show.