Rhubarb

Rhubarb

Rhubarb is the first fruit of the season to work with, also a delight to begin the canning and wine making for the summer.

Fresh Rhubarb



Rhubarb Wine

5 pounds rhubarb
1 1/2 gallons boiling water
1 cup raisins
3 pounds brown sugar
3 oranges sliced
3 lemons sliced
1 tblsp. active yeast

Chop all rhubarb and put into a crockpot. Add the boiling water and let it sit for 3 days covered.
Filter the liquid, and to that add chopped raisins, fruits and sugar. Add the yeast and stir well. Cover the pot again and leave in a warm area for 30 days to ferment. Give the mix a stir daily.
Filter the mixture again and pour into well sterilized bottles and keep in a cool area.
The wine will taste the best the longer it is allowed to age.

This will now stand fermenting for 30days....

Rhubarb Jam
2 1/2 lb Rhubarb
1 1/2 lb Sugar
1/2 c Water
2 ea Orange, rind & juice of

Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal.