After spending the day in the garden (we are having glorious weather) I went into wine-making mode. I washed the rhubarb and sliced the stalks thinly. These all went into my bucket and I measured and poured over 9 lbs of sugar. I boiled 20 pints of water (though that proved to be at least a pint too much) and poured this onto the rhubarb and sugar. (Rhubarb wine is really the easiest wine there is, and I think it is my favourite white.) I stirred it all up and left the mix overnight to cool down.
|Rhubarb pieces - note the difference between pink and green|