No decent allotment should be without a rhubarb plant, and no allotment holder should ignore the charms of rhubarb wine. Not only does it make an alternative culinary use to crumble, but it’s one of the finest homemade wines there is. So I sterilized the kitchen, followed the easiest recipe going and began brewing.
The process started by chopping up 3lbs of rhubarb, bashing it up a bit with a rolling pin in a bucket, and adding 3lbs of sugar.
Tomorrow I’ll strain the juice into a demijohn, top it up with warm water, add a sachet of wine yeast and fit an airlock.
Once fermentation is complete it’ll get racked off into a clean demijohn where it may go on a secondary, slower fermentation. This process can then be repeated after a few weeks, but either way the wine should be ready in about six months.
For more great recipes…
Rhubarb wine features in our debut book, Brew it Yourself, which is packed with booze making recipes and advice on how to grow or source many of the key ingredients. For the rhubarb fan it includes a delicious rhubarb and vanilla liqueur which we use in a rhubarb and custard cocktail. Available from most good book shops and on Amazon.