Fermented Rhubarb Fizz from Fermentation by Asa Simonsson
Anyone with rhubarb in their allotment will know how much produce you can end up with. When you are bored with making crumble, and have a fridge full of ferment
Ingredients
- 700 g/1½ lb rhubarb
- 75 ml/2½ fl oz/5 tbsp agave syrup
- 1 litre/1¾ pints filtered water
- 15 g/1 tbsp sugar
- 45 ml/3 tbsp freshly squeezed lemon juice
- ½ probiotic capsule (content only)
- 15 g/1 tbsp freshly grated ginger root
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