Rough n’ Ready Rhubarb Cider

Rhubarb Cider


  • 4 lb Rhubarb
  • 2.2 lb (1kg) Sugar
  • 6 pints boiling Water
  • 4 tablespoons white wine vinegar
  • Sliced Lemon
  • 1 teaspoon Yeast Nutrient
  • Champagne/ Sparkling Wine Yeast

Like Rhubarb Wine, you should only use Rhubarb that has been picked before the end of June for this one – otherwise this will be very acidic. It’s not the most refined brew, but if you love Rhubarb like I do, it’ll put a smile on your face.

How to

Freeze the Rhubarb then defrost. Do it again. This will break down the Rhubarb to make it easier to ferment (and extract flavour).

Put the Rhubarb in a sterilised bucket with the Sugar & pour on the boiling water.

Stir to dissolve the Sugar.

Throw in the White Wine Vinegar & sliced Lemon. Stir.

Ad Nutrient & Yeast & ferment for 7 days.

Strain into another bucket & leave for 2 days to settle.

Leaving the sediment behind (see photograph below right), bottle using Champagne bottles with corks & cages.


Leave for at least 2 weeks. A few months if you want it nice & smooth.

Chill before opening.


  1. Could you use plastic bottles for this? Id love to give it ago :)

    • You could – I’ve had a couple burst on me before which is why i would advise glass. Just be careful! The cider matures quite well, it’s very rouhg and ready, but given a few months in the bottle it smooths out lovely!

  2. At what point do you add the yeast? Is it when you add the water lemons and vinager

    • Indeed. Have corrected the recipe.

      • Do I need to add sugar when bottling?

  3. I didn’t, but prefer a drier drink – there was enough Sugar to make a good ‘fizz’ in the brew. You could add say a teaspoon or tablespoon per bottle depending on how sweet you fancy it?

  4. Started this yesterday, does it need stirred everyday or do you just leave it for the 7 days?

    • it should be fine left alone, you want the sediment to settle as much as you can before racking off.

  5. If I adjust this recipe to make 18 or 24 litres do you also add 6 or 7 times the amount of yeast and yeast nutrient?

    • Yes that wouldn’t be a problem

  6. I love the simplicity of your recipe. Two questions:
    1. Would brand new buckets (B&Q) be sufficiently sterilised?
    2. Can glass screw-top wine bottles be used instead of champagne-cage seals?

    Thank you.

    • Always sterilise every time you make anything is my golden rule. It would be dangerous to use normal wine bottles if you are going for a fizz.

  7. I like a strong cider I’ve tried lilleys rhubarb which is 4% I’d like mine stronger could u advise me how

    • Add more sugar and use a wine yeast? Then you might as well make particular favourite, Rhubarb Wine :)


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