Rhubarb gives a unique and delicious flavour to many types of desserts, but it can also be used to make a delicate wine with a pretty-pink colour. If you don't grow your own plants, the stalks are usually available at supermarkets, market stalls, and fruit and vegetable stores.
3 kg rhubarb stems
4 litres boiling water
1.6 kg sugar
3 teaspoons dried yeast
Crush the stems with a mallet, grate the rind of the orange and lemon and put them all in a container. Pour the boiling water over them, and gently stir once. Cover, and let the mixture stand for 10 days, stirring daily.
Juice the orange and lemon and add it and the sugar to a fermentation container with an air lock and strain the rhubarb mixture onto it. When it stops bubbling, siphon the wine into sterilized bottles, being careful to leave any sediment behind. The wine will be ready to drink straight away, but it's best to leave the flavours develop for a month or so.