This is a great recipe that I have made many years in a row.
I have a couple of rhubarb plants in my garden that I use to build up my supply of rhubarb. I pick, wash, and slice the stalks through the early months of the year. It is good practice to bag them up and freeze them until there is enough (after a few crumbles) to make a decent sized batch of wine.
I am making a 4 gallon batch here. My recipe consists of the following ingredients per gallon:
