Making rhubarb fizz

I have a lot of rhubarb growing in my garden. I freeze it, I cook with it, puddings, muffins, shortcakes, so I have almost run out of things to do with it!
Then I found a recipe I've never tried before. Rhubarb Fizz.

It's not bad either, nice and fizzy, and it's like drinking ginger beer, except it doesn't have the ginger flavour.
It's a little cloudy and I'm not sure if it should be clear or not.

 Here's the recipe if you'd like to try it:

Rhubarb Fizz
Put 4 cups of chopped rhubarb and 1 chopped lemon into a plastic bucket (don't use metal).
Then add 680gms of white sugar, 4 and 1/2 litres water and 1 teaspoon of white vinegar. I stirred with a wooden spoon a couple of times.
Put the lid on the bucket, (I used a pot lid) and leave to stand for 48 hours.
Strain the liquid off and bottle. Leave space at the top of each bottle. Store at room temperature for at least 4 to 5 days. The longer you leave it the fizzier it will get. Every week you will need to release the pressure a little.
Chill before serving.

I added about 6 strawberries to try and make it a little more pinkish, but I would like to try strawberry fizz. I think you can make it with most fruit. Let me know if you try a different fruit fizz.

Carole x