I've had rhubarb for years, as have my parents. We live in Wisconsin. My
parents have always harvested the rhubarb all summer long. I did read
somewhere that when first establishing your plant, you should leave it alone
the first year you plant it, and the second year, just pick for a month and
then leave it alone. Yes, rhubarb leaves are poisonous, but the stalks are
okay. Yes, there is oxalic acid in rhubarb, but you can get rid of that
when making wine by adding precipitated chalk to the must before
fermentation. As far as I know, the oxalic acid in the rhubarb will not
hurt you, it just adds a funny taste to the wine which not a lot of people
will like.
Darlene

"News" > wrote in message
...
> "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?
>
>