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.