Rhubarb Wine
3 litres of rhubarb juice for 4 litres of water and 2.5 kg of sugar
Wash, peel and chop the rhubarb. In a large earthenware container, lay out layers of rhubarb sprinkled with sugar (measure how much you have used, to use only the remainder later on).
Leave to macerate 2 days, then filter and press to extract the juice.
Measure the volume of juice and pour into a container. Melt the rest of the sugar in warm water and add. Cover the container and leave 5 or 6 months to ferment.
When it has finished fermenting, seal the container and keep for 5 more months.
Filter and put into bottles | 
