I made rhubarb wine a couple of weeks ago CJJ Berry's recipe:

3 lb rhubarb
3lb sugar
1 gallon water
wine yeast and nutrient (1 tsp each)

Chop rhubarb and cover with sugar; leave in covered pan/bucket until most of the juice has run out and the sugar dissolved then strain off.
stir pulp in a little water and strain again, rinse container with more water to get all the sugar out and make up to 1 gallon. Add yeast and nutrient and ferment in a demijohn.

I mixed it with some pear wine and have two gallons on the go at the moment. Think it will be a goodun.

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Regards, Jane
What sane person could live in this world and not be crazy? The creative adult is the child who has survived.
Ursula LeGuin
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