Rhubarb Wine Recipe

13 quart Stoneware Crock (3 gallons, 1 quart)
5 pounds of rhubarb, finely chopped
3 quarts of hot water
Place rhubarb into the crock. Pour hot water over the rhubarb. Stir once a day for a week. Crock may be covered lightly with a paper towel or unbleached cheese cloth if desired.

**If rhubarb has been frozen, allow to thaw before adding the hot water.

After 1 week:
Separate the juice from the rhubarb using a strainer and coffee filter.
Add enough water to the rhubarb juice to make 2 gallons.
Wash and dry the Stoneware Crock.
Pour the juice back into the Stoneware Crock.
Add 6 pounds of sugar.
Let stand “until it quits working”. The crock maybe covered lightly with a paper towel or unbleached cheese cloth during this time.
Strain the juice through a coffee filter or unbleached cheese cloth.
Bottle, leaving the cap or cork loose.

**This wine does not have any preservatives added, so it does not keep for long periods of time.

Extra Rhubarb

What are we doing with our extra rhubarb this summer?

Sharing with friends and making wine.

We have an ice cream pail in the freezer, and whenever we have extra, the rhubarb is chopped up finely and placed in the pail. When we have 5 pounds of rhubarb saved, we'll start a batch of wine.

Harvesting Rhubarb

There's a potluck tomorrow, the rhubarb is growing, so I'm making rhubarb crisp. I used to think that rhubarb was cut from the plant. A few years ago, I learned that rhubarb is actually pulled from the base of the plant and new stalks grow where the old ones are pulled. I pull the larger stalks that are firm and leave the thinner ones to grow.

Here's a picture of a stalk that has been pulled. Notice the funny looking end at the base of the stalk? That will be cut off and composted.

After the rhubarb is pulled, I cut off the poisonous leaves and leave them laying in the garden to compost. Plants should be spaced about 36" apart. As you can see, these plants are too close together and will need to be split up after the growing season.
It's time to head for the kitchen and make the Rhubarb Crisp!

Rhubarb Crisp

Oven Temperature:
Preheat Oven to 350 degrees.

Arrange shelves to place the baking pan on the middle shelf of your oven.

Crust/Topping:

1 cup Butter

Place Butter in a large bowl to soften while cooking the Filling.

Save the Butter Wrappers on a plate.

Filling:

Preparing the Rhubarb:

Remove and discard leaves, ends, bad spots and any “stringy stuff” from the stalk. Dice stalk into 1/4" pieces. *If rhubarb has not been frozen or is not freshly picked, allow to stand in a jar of cold water for about an hour before using. Rinse well before dicing.

3 cups diced Rhubarb

4 TBSP Cornstarch

1 cup Sugar

1/4 cup water

Place Rhubarb in a pan on the stove.

Mix Cornstarch and Sugar together and pour over the rhubarb.

Add water.

Mix ingredients together and cook on low until thick, stirring occasionally with a heat resistant spatula to keep ingredients from sticking to the bottom of the pan. Remove from heat.

Add 1 tsp. vanilla, stir and set aside to cool.

Crust/Topping:

1 1/2 cups Flour

1 1/2 cups Oatmeal

1 cup Brown Sugar

1/4 tsp Baking Soda

Add the ingredients for the Crust/Filling to the Butter and mix using a pastry blender until mixture is crumbly.

Take 1 1/2 cups of the mixture and set aside for the Topping.

Pour remaining Crust ingredients into a 9”X13” ungreased Baking Pan and pat down using the Butter Wrappers and spatula.

Pour the cooled Filling over the top of the crust.

Sprinkle the Topping mixture evenly over the top of the filling.

Bake for 35 minutes.

Cool before cutting.