Rhubarb Wine – a delicious recipe with rhubarb, boiling water, sugar, lemon, gelatin, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash rhubarb and cut into small pieces without peeling.
2
Put it into a large kettle and pour over it a gallon of boiling water. Cover and let stand a week, stirring now and then.
3
Strain off the liquid through a cloth or fine sieve, pressing the rhubarb as dry as possible without letting any of the pulp escape into the juice.
4
Add sugar and rind and juice of lemon.
5
Stir well to dissolve the sugar, then pour into a clean crock, filling it about 3/4 capacity.
6
Dissolve gelatin in a little water and add.
7
Cover with a clean cloth and let stand until the fermentation is over. Cover tightly and leave for three months before bottling.
1538
kcal
Calories
25
g
Fat
340
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 lb. rhubarb, 1 gal. boiling water, 3 lb. sugar, grated rind and strained juice of 1 lemon, and more.
Yes, Rhubarb Wine falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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