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Sassinak · Posted: Wed Jul 08, 2009 2:17 pm Post subject:

I didn't cook the rhubarb at all for wine.
I chopped it fairly small ans put it in a bucket and then added the same weight in dry granulated sugar. Left it for 2 days and the sugar had drawn the liquid and flavour out of the rhubarb. Drained it into a demijohn added yeast and am now watching it bubble

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Julie · Posted: Thu Jul 09, 2009 11:31 am Post subject:

That's probably going to give you a much clearer wine. The reason a lot of wine ingredients are boiled is to destroy any yeasts/fungi which may be naturally present and adversely affect the wine and to break down the cellular structures to release the juices and flavours. Modern wine makers use so many chemicals to sterilise the must and prevent hazes from starch and pectin that they probably don't need to. Because I prefer to use the traditional, no additive methods it is good to heat some fruits but I don't always do it. It just depends on what it is really.
Freezing is a great way to encourage fruit and veg to release their flavour/juices without the use of enzymes because it breaks down the cellulose structures in the plant - just the same way stuff loses it's texture when you freeze it for preservation. Rhubarb is a plant that responds especially well to freezing for juice extraction. You will get fantastic quantities of juice if you just thaw it and strain/squeeze it through a jelly bag or muslin and just use the juice diluted to start the must.
I've made so many types of wine over the years, but because we don't drink it so much, I just make the fruit wines that I prefer these days. Gordon used to like parsnip, peapod, Rowan, hawthorne, gorse and all those sorts, but I found them a bit dry and too much like spirits for my taste. He likes them fruit wines as much so it's no hardship to him. The only thing we disagree on is how sweet mead should be. He says I make it too dry. I have 3 bottles of nine year old mead, a lot of 5 yr old rosehip meads and a lot of 4 yr old blackcurrant meads to plough my way through by myself............been putting it off, hence their longevity

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Forget-me-Not · Neepster Joined: 25 Jan 2008 Posts: 1031 Location: Insch

Does anybody have a rhubarb wine recipe? Never made it before. I have the rhubarb and the demi johns.

Beth
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matty · Posted: Thu Jul 09, 2009 8:02 pm Post subject:

Honey roasted Rhubarb, cut into 5cm bits, drizzle with honey and put in the oven until tender but still hold their shape.

Goes great with Ice cream!!!

matty · Posted: Thu Jul 09, 2009 8:03 pm Post subject:

Or of course, Rhubarb Wine!!!!!

wildgarlic · Posted: Thu Jul 09, 2009 8:33 pm Post subject:

That sounds absolutely GORGEOUS matt - the honey roasted version I mean.
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nina · Posted: Fri Jul 10, 2009 4:50 pm Post subject:

found this and it sounds good

Hot and Sour Rhubarb With Chicken

This recipe has such an amazing combination of flavours. It's very loosely based on a Jamie Oliver recipe, but is now quite different. The fresh coriander is absolutely essential.

Ingredients
2 chicken breasts, cut into chunks
marinade
200 g rhubarb, chopped up small
150 ml water
2 tablespoons runny honey
2 tablespoons soy sauce
2 garlic cloves, peeled and crushed
1 dried red chili
1 teaspoon Chinese five spice powder
1 teaspoon dried ginger
150 g dried noodles
fresh coriander
1 lime
Directions
1Preheat the oven to 180°C.
2Put the chicken pieces in a casserole dish.
3Mix all the marinade ingredients (rhubarb through to ginger) in a bowl, then pour over the chicken. Mix together.
4Place in the oven and bake for around 45 minutes, or until the chicken is cooked through. Check it a couple of times whilst cooking as you may need to give it a stir to stop it sticking.
5Just before the chicken is cooked, boil some water in a saucepan and cook the noodles.
6Drain the noodles, serve and ladle the chicken and sauce over. Add a generous amount of fresh coriander to the top and half a lime on the side.
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Smooth Hound · Posted: Fri Jul 10, 2009 8:55 pm Post subject:

does sound good that

kimmie · Posted: Sat Jul 11, 2009 12:57 pm Post subject:

Beth for you hun

Rhubarb wine

Ingredients

10lb rhubarb (chosen at the height of the season)
2 gals. Of boiling water
16 cups sugar
1 lemon and 1 orange rind
small piece root ginger

Method

- Do not skin the rhubarb.
- Wipe it clean with a cloth, then cut it into pieces as for stewing.
- Put it into a large pan and pour the boiling water over.
- Cover and leave to stand for 4 days.
- Strain off the liquid.
- To this add the sugar and stir well.
- Stand for 3 days, stirring daily.
- Pour the wine into a demijohn and add the fruit rinds and the root ginger.
- Leave for week to ferment.
- When the liquid ceased to froth, fermentation has finished and the demijohn may be tightly bunged.
- The wine should be left for at least 6 months.
- It may be strained into bottles.
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JamesB · Posted: Sat Jul 11, 2009 7:39 pm Post subject:

reading all this has made me think I really must bottle that demijohn of rhubarb wine I made from Fyvie castle rhubarb years ago. So I went and did it, Im lazy so I just use 2l plastic water bottles so no need to sterilise (got the idea from John Seymour).

Its surprisingly good after all these years, very clear. A bit sherry like but I dont mind.

James
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