"Our neighbour Gwen gave me this recipe for rhubarb fizz, but the rose is my touch: the rose petals should be from the most fragrant rose you can find and, of course, free of chemical sprays," writes Dunn. "The petals and rhubarb are muddled together and left to infuse overnight for maximum flavour. This refreshing drink is always a big hit, and it works well as a non-alcoholic "Champagne". Depending on the rhubarb used, the fizz may have an attractive pale-pink hue." This recipe makes about 5 litres.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.