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.

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021 948 241


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