Surrey Homes | SH23 | September 2016 | Education supplement inside

Rhubarb and Strawberry fizz
This recipe relies on a ferment of ginger and sugar water, called ‘ginger
bug’, which is then added to whatever flavourings you choose - it
can even be used on its own (with water and a little sugar) to make
homemade ginger beer. The whole process will take around 10 - 12 days.
For the ‘ginger bug’
• An 8cm (approx) stick of
ginger
• 1tbsp unrefined sugar
• 2tbsp spring water
For the rhubarb & strawberry mix
• 1 punnet of strawberries
• 3 sticks of rhubarb
• Sugar (to taste)
• 2l water
1. The ginger bug takes around five days to make. Grate a
2cm peeled section of ginger into a small container. Add a
teaspoon of sugar to ‘feed’ the ferment and submerge in a
little water.
2. Cover and leave for 24 hours.
3. Repeat the process each day (adding ginger, sugar and
water) until the mixture begins to bubble.
4. Once it’s ready, other ingredients can be added to make a
(slightly) fizzy drink.
5. Chop the strawberries and rhubarb and then simmer until
soft in approx 2 litres of water.
6. Leave to cool and then add the ginger bug. Cover with a
muslin/tea towel and leave for around 5 days, checking the
mixture daily.
7. Strain and serve, adding more sugar or water if needed.
Tomato salsa
This is a fantastically quick way of
making a relish - and a great way to
use up a glut of tomatoes.*
• 8 ripe tomatoes
• 1 red onion
• 1 red chili pepper
• 1 clove garlic
• 1tsp oregano
• 1/2tbsp salt (to taste)
1. Chop all the ingredients finely
and add to the jar, mashing
them down each time and
adding a little salt as you go.
2. There should be enough juice
to cover the mixture, but add
a little water if necessary.
3. Leave a 2cm gap to allow for
expansion and cover with
muslin/a tea towel.
4. Leave in a warm place for 3-5
days and then refrigerate.
* NB Both these should keep well
for at least a month, if not longer.
Discard them immediately if any
mould forms, or they smell bad.