Make Wine at Home: Rhubarb wine recipe
2.25 kg/5 lb chopped rhubarb
250 g/8-3/4oz sultanas
1 orange 1 kg/2 lb 2 oz white sugar
3.75 litres/6-½ pints hot water
Hock wine yeast and nutrient
1 Use freshly-gathered rhubarb, preferably with red stalks. Remove the leaf and fool including 1.5 cm / 1/2 inch of stalk at both ends. Wipe the stalks with a clean cloth that has been dipped in a sulphite solution, then chop them up into thin rings. Place in a bin together with the washed and chopped sultanas and the thinly pared rind of the orange. Pour on the hot water. Cover and leave to cool.
2 Express and strain the orange juice and add this to the must together with the yeast and nutrient. Cover loosely and ferment on the pulp for live days, pressing down the fruit twice each day.
3 Strain out, press dry and discard the fruit. Stir in the sugar. Pour the must into a fermentation jar. Fit an airlock and ferment to a finish.
4 Rack into a sterilized storage jar, add one Campden tablet and top up with cold boiled water. Hung tight and keep in a cool place until the wine is bright.
5 Taste the wine and if needed, sweeten slightly with saccharin. Bottle and keep for one year. Serve cold as a white table wine.