Pre-freezing the rhubarb makes it much easier to crush. I don't get a whole
lot of rhubarb at once, so I stockpile in the freezer over the year. I'm
gonna hafta start a big batch soon, because I'm running out of freezer space
for the rest of my food!

"Richard Kruse" wrote in message
news
A method I like in making rhubarb wine is slicing the rhubarb in thin
slices, add the sugar to the rhubarb. The sugar extracts the juice from
the rhubarb so strain and then rinse the pulp with the water the recipe
calls for.
Dick