My Dad used to make this in the sixties "when I were a lad"(I don't think it was his recipe though.)

3lb. Rhubarb chopped rough in a sterilised tub,cover with a bag of sugar and cover,leave for three days,stir occasionaly.
Seive through a plastic seive into a demi-john,rinse pulp with water to make up demi john contents to a gallon. Add yeast and yeast nutrient and ferment till clear.Syphon off the lees and drink,this "dry sugar " recipe does not keep, and if you use the early seasons fruit it makes a lovely rose.
Substitute half the Rhubarb for any soft fruit , blackberries,blackcurrents etc. to make your own alcho pops.