Fruit drinks for spring...

Rhubarb champagne - I made my first bottles last year and they were amazingly sucessful. Pale pink, lots of froth, rhubarb aromas and the delightful mystery of determining the alcohol content. Definitely worth a go Leah.

1kg of rhubarb (the redder the better)
3 cups of sugar
six teaspoons white vinegar
4 litres of water
2 lemons

Cut rhubarb into small pieces. Squeeze lemon and cut rind into small strips. Add lemon juice, rind and rest of ingredients to the rhubarb. (I used a v. large glass jar with a screw top lid for this bit).
Leave for 48 hours stirring occasionally.
Strain 3 times (through muslin - if you are buying new muslin, don't forget to give it a good wash in hot water before you use it for straining). Bottle and seal. I used screw top lemonade bottles but I left a good bit of room for gas in them. Leave two weeks to brew. NB The bottles I left for a couple of months were definitely superior in bubbles and taste than the ones we couldn't help ourselves drinking after two weeks.