Post-Christmas bubbles

Christmas has passed and the leftovers are being eaten, or at least that is so in our household.  It is hardly holiday time though when you have a garden that you really use to provide food for you and your family.    Everywhere there is food - today's harvest - beans, courgettes, a cabbage, a cauliflower, a sneaky couple of bandicooted potatoes, a bulb of elephant garlic, strawberries, red and black currants and rhubarb. 

Rhubarb, once it decides to grow, does so with very little attention.  At this time of the year a couple of crowns will be producing more than enough for a small family.  It freezes easily – just chop into small pieces and place in a plastic freezer bag, seal, label and freeze.  The crowns will multiply so you will be able to divide them (with a sharp spade) and either plant more for yourself, or give them away.  We have already frozen lots of rhubarb so today I've made us a treat to enjoy in late January

Rhubarb bubbles

3 ½  cups rhubarb
3  ½ cups sugar

1sliced lemon
150ml white vinegar  - for a more intense flavour and colour you can use Boysenberry Vinegar
5 litres water

Finely chop the rhubarb by hand, or use some of the water and chop it in the food processor.
Place all the ingredients in a food safe plastic or stainless steel bucket. 

Stir daily for at least 48 hours, but up to a week. 

If you have a jelly bag, tip the contents of the bucket into the bag (in batches) to remove the fruit etc.  If you don’t have a jelly bag, line a sieve with muslin and strain it that way.

Carefully pour the liquid into plastic soft-drink bottles and then wait.

Leave the bottles in a cool dark place for at least 2 weeks.  Chill before opening.  

For a fancy looking drink, place a couple of raspberries in the base of a champagne flute and then (very very) carefully pour the rhubarb bubbles over the top.