It’s that time of year when the veggie patch is transforming from winter weariness to summer surplus. Our robust rhubarb provides at a steady rate throughout the year but I am now digging deep into the repertoire of rhubarb recipes to keep up with the harvest.

One of my favourites is rhubarb champagne, the reward is definitely worth the effort. Start with 875g rhubarb, 875g sugar, a lemon (from the abundant lemon tree) and 11 tablespoons of apple cider vinegar.

Chop the rhubarb, slice the lemon

and place all these ingredients, along with 5 litres of cold water, into a food safe bucket (I use our beer fermenter). Cover loosely with a clean tea towel and leave for 48 hours.

Sterilise 10 PET bottles (I use Milton solution)

and strain 500ml of the mixture into each.

PET bottles are preferable as they have more ‘give’ and it is advisable to squeeze out as much air as you can before capping.

Pop the bottles in the fridge and try to refrain from sampling for at least two weeks. Deliciously refreshing as a sparkling beverage,

we recently discovered the benefits as a mixer. One and a half measures of gin topped up with rhubarb champagne, we have lovingly named it the ‘Stowport Stonker’. Cheers.

Warning: open bottles VERY slowly.