Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: i have not made this recipe, and i do not know what champagne yeast is-- i hope that anyone trying this recipe will be able to find it! prepare yeast as instructed on package. dissolve honey in water; squeeze juice from lemon and add to honey/water mixture. stir in rhubarb. combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either lol). let sit for 4 to 6 weeks in a dark place with even temperature. rack to remove solids. repeat if necessary. bottle into sterilized wine bottles.

Target recipe: beat the blue agave nectar and butter together until light and very well mixed ( it will not become "fluffy" , but should be light and smooth. add in the yogurt and eggs mix until well blended. in a small bowl whisk together flour, baking soda, and 1/2 tsp cinnamon until well blended. add flour mixture to the yogurt mixture and mix with whisk until just moistened. with a rubber spatula fold in chopped rhubarb. i like to use mini muffin pans, so drop by tablespoon full into greased mini muffin tins. mix together sugar and remaining cinnamon and sprinkle over muffin batter. bake at 375 for 25-30 minutes.