Rhubarb Wine Recipe

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 Updated 20/06/2017

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A wine made from rhubarb which would have been very familiar to country people in 19th century England.


  • 10lb rhubarb (chosen at the height of the season)
  • 2 gallons boiling water
  • 16 cups sugar
  • 1 lemon and 1 orange rind
  • small piece root ginger, bruised
(see measure conversions for more information on quantites)


  1. Do not skin the rhubarb.
  2. Wipe it clean with a cloth, then cut it into pieces as for stewing.
  3. Put it into a large pan along with the lemon and orange rind and the piece of root ginger, then pour the boiling water over the ingredients.
  4. Cover and leave to stand for 4 days.
  5. Strain off the liquid.
  6. To this add the sugar then stir well.
  7. Stand for 3 days, stirring daily.
  8. Pour the wine into a demijohn and add the fruit rinds and the root ginger.
  9. Leave for week to ferment.
  10. When the liquid ceased to froth, fermentation has finished and the demijohn may be tightly bunged.
  11. The wine should be left for at least 6 months.
  12. It may be strained into bottles.

Prep Time: 6 months plus

Cook Time: NA

Yield: 2 gallons



I am very excited about trying this recipe as i have lots of Rhubarb from my allotment! I was just wondering about the sugar, will it dissolve over time or do I need to re-boil the the water once the sugar is added?

Many thanks and I will let you know how it turns out!
#0 - Ashley - 05/07/2011 - 17:08
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