Rhubarb Champagne

NancyK 5-15-98

Rhubarb Champagne

10 lb. rhubarb
Knox gelatin

Chop rhubarb in small pieces. Put in crock with 2 gallons of water. Cover loosely. After 5 days, strain. To each gallon of liquid, add 3 1/2 pounds of sugar and 2 lemons juiced and diced. Add 1/2 package gelatin for each gallon and DO NOT STIR. After 5 days, skim and bottle in screw type bottle. Leave caps loose for 3-4 weeks.

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