I have identified another luxury item in last week’s shopping that could have been avoided and saved me another $4. Rhubarb. But I’m glad I splurged. Because I made Rhubarb Champagne.

I used cider vinegar instead of white vinegar. Instead of sugar, I used 2 cups of dark muscavado and 1.5 cups of light muscavado. It yielded 4 litres and a half glass for instant tasting.

I decanted it this morning and it is delicious. Very sweet. In fact I might dilute it for general drinking with soda water.