I was down in North Devon last weekend, at my sister in law’s. I was giving her a hand with her vegetable plot Which contained a large amount of rhubarb.
Not only the big old stems which you could use as cricket bats but some new young shoots still pink. I was on a short holiday, there were bubbles in the fridge…. what more of an excuse did I need. And how easy is it.
500g rhubarb chopped 70g sugar a dash or water a dash of lemon 1 bottle of fizz either champagne or prosecco
Method is a bit of a strong word or heading! There is so little to do, put the rhubarb sugar and water into a pan, bring to boil and simmer until it has turned into a mush liquidize to turn into a smooth paste add the lemon juice for an extra ping Put a spoonful into the bottom of each champagne glass Pour in the fizz gently stir to mix together............... ............... And Drink!!