"John Hopwood" > wrote in message
...
> In our garden we have an abundance of fresh rhubarb.
> Does anyone have a recipe for making rhubarb wine?

Looking at your email address I'm guessing you are in the UK.

It is very late in the season for rhubarb. I've read that after July you
should not use the rhubarb that is left as the oxalic acid in the leaves
moves down into the stalks. It's poisonous. However I don't know if
fermentation neutralises it.

Anyone know?