Rhubarb Fizz

875g Rhubarb - cut long

600g sugar

1 large lemon

200ml white wine vinegar

20 cups cold water

Put all remaining ingredients into a clean bucket and stir well t to dissolve the sugar

cover with a tea towel and leave for 48 hours.

sieve into a bottle.  This will be ready in Summer in 7 days, in Winter it will be ready in 10.

Baked Rhubarb

Keep your rhubarb and bake it for 15 minutes at 180 celsius for an exquisite dessert.  serve with cream.

  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon
  • Grey YouTube Icon

​​​​​​​​​​​​​​​​​​​​09 948 2437

021 948 241

info@oakandthistle.co.nz

© 2021 Oak and Thistle Ltd  - All rights reserved