Quick and Easy Rhubarb Cider

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Wookie Monster

New Member
Jan 19, 2020
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Decided to use up some leftover rhubarb by adding it to Cider. No real plan or recipe here, just making it up as I go along. So far I have:

Apple juice (Lidl, from concentrate)
400g rhubarb, previously chopped and frozen, boiled in just enough water to cover for about 20 minutes, then strained. I ended up with about 350ml of liquid.

The apple juice read 1050 on the hydrometer, so I added enough sugar to the rhubarb liquid to make it the same- around 75g of demerara which I've seen used in rhubarb wine so it should work here.

Put the rhubarb juice in a demijohn with 2L of apple juice, then add the rest gradually as the initial froth subsides. It's been on the go for a couple of days so will see what it ferments out to.

Shirley Bassett

Aug 15, 2018
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Good luck with your cider.

I put the post below on the how to make Turbo Cider.

It may give you a few pointers for your cider experiments.

I too used Lidl’s apple juice in the recipe.

I’ve made Rhubarb and Ginger TC

I used in 20 litres
2kg of fresh rhubarb. My neighbour has so much of it. When I first saw, I thought it was one of those Himalayan invasive plants.
250g of ginger. I used TAJ crushed frozen ginger, which is available from larger Morrison’s supermarkets. I once put the entire 400g bag into a brew. It turned out too gingery for my taste.
2 Bramley Apples blitzed in a food processor.
1 litre of stewed tea, made from 10 tea bags.
1 tsp cider yeast. I brought a 100g pouch of bigger jugs cider yeast.
1 tsp yeast nutrient.
19 litres of supermarket juice from concentrate.

I stewed the rhubarb on a gentle simmer in 2 litres of the apple juice. Allowed to cool overnight, and then dumped the lot into the fermenting vessel, along with all the other ingredients.

I put the vessel in the cupboard that contains the manifold to my underfloor heating. It has a relatively constant temperature, but I don’t know what it is.

It takes around 2 weeks to ferment. I generally, rightly or wrongly, leave it another week or so to clear down. I then siphon it off the sediment.

I mainly batch prime the end product at 10g of sugar/ litre of TC. However, I have started using supermarket juice and have injected 46ml of juice in a 500ml bottle and siphoning the cider on to this. The sugar in the juice carbonates the TC.

The juice I used had 110g of sugar in 1 litre. So there is 11g in 100ml, which equates to 0.11g of sugar per ml. So 46ml gets me 5.06g of sugar in each bottle.


Active Member
Oct 10, 2021
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Watching with high interest, have a load of rhubarb in the freezer and left a lot untouched in the garden earlier this year without picking, now drinking..motivational for next season if its any good!