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Recipes – № 68

Lui's Hard Rhubarbade

Fermented, fizzy rhubarbade

If you're looking for a more grown-up version of my girly pink rhubarbade, why not ferment it? Fermentation makes the rhubarbade sparkly, orange-colored and of course (mildly) alcoholic, though it remains refreshing and fairly fruity.

Makes about 1 quart

1 basic rhubarbade recipe, which requires:

  2 lbs rhubarb

  ¾ cup granulated sugar

  ½ lemon,

plus:

1 pinch active dry yeast

Reused plastic bottles made for carbonated drinks

 

Prepare the rhubarbade as per the basic recipe (excluding the Thai basil). Pour the rhubarbade into the (cleaned) plastic bottles, leaving at least an inch at the top, and sprinkle each bottle with a few grains of active dry yeast. Close the screw tops and store at room temperature. As the fermentation proceeds and the sugar converts to alcohol, the pink color turns to a pale orange and the bottle builds pressure. Squeeze the bottles every 12 hours or so to gauge the pressure. Once a bottle feels hard, open it very slowly to release the pressure and taste. Don't be put off by any yeast you might see floating at the top. It's harmless, but if you like you can pour it off. If the liquid has reached your desired balance of sweetness, acidity and alcohol (after 1 to 4 days), close the bottle tight and refridgerate before serving, or else let the closed bottle ferment further. The fermented rhubarbade will keep for a few weeks in the fridge.

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