If you like rose wine, then you need to start making your own rhubarb wine by following this recipe!

Light, pink and sweet with a subtle sharpness, rhubarb wine is the perfect accompaniment to an afternoon lunch on a warm summer’s day. It is also surprisingly versatile and adding a curl of ginger will release the spicy base notes of the rhubarb, while a dash of vanilla transforms rhubarb wine into a candy-like confection.

But perhaps the best thing about rhubarb wine is just how easy it is to make. This is one of the most accessible and forgiving fruit wines on the planet. Rhubarb is so easy to grow that theres probably a few stems growing out in your backyard right now that you forgot all about. Once you have your rhubarb, all you need is some sugar, lemon, yeast and water and you’re good to go! Rhubarb wine actually tastes better when its young, so you won’t  go crazy waiting a year to taste your first batch.

This recipe for rhubarb wine is the process of a lot of tweaking and in my opinion it is the best rhubarb wine you have ever tasted. If you prefer a sweeter, lighter or pinker wine.

3lbs (1.3kg) fresh rhubarb stalks. Thats’ the pink stalks only, NOT the green, leafy head of the rhubarb. My local rhubarbs are pretty big so 3lbs is the equivalent of around 9-10 stalks. To be safe, grab 12-15 stalks and use any extras to make a delicious fruit crumble.
2.5lbs (1.13kg) granulated sugar
1lb of fresh root ginger or 1tsp of root ginger powder
Juice and zest of one lemon, or 0.5oz (15g) citric acid
If using a lemon, make sure it is unwaxed. When removing the zest, be very careful not to remove any of the white pith below, as this has an extremely bitter taste that will change the wine completely. I prefer to be extra careful by using a lemon zester

White wine yeast. Follow the instructions on the pack for details on how much to use. If you can’t find white wine yeast, red wine yeast or champagne yeast will also do the job
Yeast nutrient. Follow the instructions on the packet to find out how much to use.
Campden tablets
Wine stopper/stabilizer such as potassium sorbate

This recipe is for 1 gallon to make a full 23 litres just times it by 6!
Prepare your rhubarb by cutting it into cubes, boil 4 liters of water, add citric acid to it and allow your rhubarb to soak in the mix for 3 days, to turn to mush.
This will ensure it breaks up! Use a fruit bag, it makes clean up so much easier!